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Mole Sauce in Gift Jars

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  • Prep 15 min
  • Total 60 min
  • Ingredients 14
  • Servings 96
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Many of my friends go crazy for my mole, and this year I’ve decided to make them a batch as a Christmas gift, using this recipe from my native Mexico. Many people think mole is way too difficult to make, but this recipe is quite simple and might just inspire you to make a gift of your own special recipes. Get your holiday spirit cooking!
Adriana Martin
Updated Sep 28, 2015
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Ingredients

  • 3 cups of water
  • 6 Ancho chiles
  • 4 guajillo chiles
  • 3 cloves of garlic
  • 1/2 white onion
  • 1 cup toasted peanut
  • 1 bar (90 g) Mexican chocolate
  • 1 tablespoon toasted peanuts
  • 1 tablespoon unrefined sugar
  • 1 tablespoon powdered chicken broth
  • Salt to taste
  • 4 mason jars with lids
  • 4 self-adhesive tags
  • Christmas-themed ribbons

Directions

  •  
    1
    In a pot over medium heat, add the water, chiles, garlic, onion and peanut. Cook for 20-30 minutes until the chiles are tender.
  •  
    2
    When ready, let cool for a bit and, using a food processor or blender, mix all the ingredients until you achieve a thick consistency.
  •  
    3
    Transfer the mixture back to the pot and add in the remaining ingredients. Mix with a large spoon or hand mixer. If you need to make it more watery, add an extra cup of hot water. However, remember that the sauce should be thick; so the more water you add, the more time you’ll need to leave it on the stove to achieve the desired consistency.
  •  
    4
    When ready, pour the mole into the mason jars and cover with their lids. Stick a label on each jar to identify them and store in the fridge.
  •  
    5
    If properly sealed and stored in the refrigerator, the mole will last two weeks. You can also freeze it if you use freezer-friendly containers.

Expert Tips

  • tip 1
    You can replace the peanuts with toasted almonds and almond butter.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Many of my friends go crazy for my mole, and this year I’ve decided to make them a batch as a Christmas gift, using this recipe from my native Mexico. Many people think mole is way too difficult to make, but this recipe is quite simple and might just inspire you to make a gift of your own special recipes. Get your holiday spirit cooking!
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