Last Updated on October 14, 2022 by Griselda M.
Holy mole peppers are mild, usually sitting between 700 to 800 Scoville heat units. This holy mole pepper recipe is perfect to complete in four quick steps. As long as you have the ingredients and the equipment, this particular holy mole pepper recipe is great for beginners looking to try a new sauce!
Although there are many ways you can use holy mole peppers in your cooking, we will be specifically referring to the most popular way; mole sauces. They are thick and perfect to dip appetizers into or enjoy as a topping in tacos, enchiladas, and breakfast dishes.
What Are Holy Mole Peppers?
First, let’s begin with some basics about holy mole peppers, the main ingredient in mole sauce made with this holy mole pepper recipe. These peppers can grow very long and yet are not thick. This means they are best for drying, chopping, and mincing as compared to stuffing.
The heat levels are also mild. You won’t have to worry about burning your mouth when it comes to using these peppers in your cooking. That being said, know your heat limits! Holy mole peppers also are a deep green color that can change into purple as it ripens.
The Use Of Hot Peppers In Mexican Food
Since before the Spanish came to the Americas, hot peppers were common in indigenous food. This is because hot peppers grew, and still grow, wildly and in abundance. The Aztecs were able to find creative ways to harvest and cultivate hot pepper varieties throughout the land.
These peppers were so popular and easy to grow that they were often made into chili pastes as well as fillings for tamales and tortillas. Even now, hundreds, if not thousands of years later, hot peppers are still sprinkled throughout Mexican food and culture.
What You Will Need For This Holy Mole Pepper Recipe
Ingredients
- 5 Dried Holy Mole Peppers
Although the main ingredient in this whole mole pepper recipe should be holy mole peppers, this does not mean that you can’t also include others. I like adding chipotle peppers as they add a smoky flavor.
- 2 oz of dark chocolate
- 1 garlic clove, mashed
- black sesame seeds
- 1/4 white onion chopped
- 1 tsp of olive oil
- 1 tsp of paprika
- 1 tsp of cayenne pepper powder
- 1 cup of chicken broth
Some people prefer to use water instead of chicken broth since some chicken broth can be salty! Add a little at a time.
Equipment
- Pot to simmer
- Cutting board
- cutting knife
- Boiling water
- bowl of water
- blender
Step-By-Step Instructions On How To Make This Holy Mole Pepper Recipe
Step 1: Prepare the peppers
The first step in this holy mole pepper recipe is to prepare the peppers. This means you will need to place the peppers in water if you have purchased them dry. They will need to rehydrate first. However, if the peppers are fresh, pit the peppers and remove the seeds.
Cut the peppers into small sections and add to the blender. Don’t blend yet though as you need the rest of the ingredients.
Step 2: Blend the Ingredients
Now, add the rest of the ingredients in the blender, not including the black sesame seeds as these are for decoration. Blend until the consistency is similar to a thick paste. It should be smooth and have an intense scent.
Step 3: Simmer the Paste
Although the peppers do not need to be cooked, simmering the paste does bring out the intensity of the flavors better. On a medium to high temperature, simmer the paste in a pot. Make sure to keep on stirring and watching as the paste simmers. This step should only take 5-10 minutes. Turn the stove off.
Step 4: Add Toppings
Serve the holy mole pepper sauce in small containers or cups. In these cups, you can add the toppings as garnish. I like to add black sesame seeds because the texture adds something extra! However, you can add anything you like including black beans, chocolate shavings, and cilantro!
Step 5: Store for future use
Most of the time, when I make this holy mole pepper recipe I am left with a lot of leftovers! Since this is the case, I like to store the holy mole pepper sauce for as long as I can. Surprisingly, with refrigeration and technology, holy mole pepper sauces can last a long time!
That being said, you should never leave your pepper sauce outside of the fridge as it does need air-tight seal protection. For even more long-term use, I recommend placing the sauce into containers that you can freeze. When you freeze this sauce, all you need to do is add heat, like the stovetop, to let it simmer again.
You can also use this holy mole pepper recipe in smaller and larger quantities with a few changes. I like to half recipes if I do not need too much.
Tips and Tricks For Making This Holy Mole Pepper Recipe
There are a few tips and tricks I can provide you to make this holy mole pepper as easy and smooth as possible. The first thing you should consider is using fresh mole peppers. You can even grow your own and have an abundance of them at your calling!
While there is nothing wrong with buying fresh or dried mole peppers, the fresher the peppers are the better. This way, you can dry the peppers and add extra flavors to the drying process. It is not impossible to make this sauce with dried peppers, but it can make it harder!
Serving Size and Preparation Time
|
Cook Time |
Preparation Time |
Serving Size |
|
5-10 Minutes |
5 minutes |
8 |
In conclusion, this holy mole pepper recipe is great for beginners who have never made a sauce before using hot peppers. It does take time to find the ingredients though as fresh mole peppers are not commonly found in local grocery stores.
What do you think about this innovative and easy-to-follow holy mole pepper recipe? Let us know your thoughts on these delicious peppers in the comments below and feel free to share this blog and information with friends and family interested!
FAQs
How do you use fresh mole peppers?
You can use fresh mole peppers by drying them and making a powder seasoning or cutting them into small pieces to eat with meals!
How hot is a Holy Mole pepper?
A holy mole pepper is not too hot. It is actually considered mild.
What can I do with Holy Mole peppers?
You can do a lot with holy mole peppers including using them in dishes as well as making your own sauce!
Holy Mole Pepper Recipe
Equipment
- Pot to simmer
- Cutting board
- Cutting knife
- Boiling water
- bowl of water
- blender
Ingredients
- 5 Dried Holy Mole Peppers Although the main ingredient in this hole mole pepper recipe should be holy mole peppers this does not mean that you can't also include others. I like adding chipotle peppers as they add a smoky flavor.
- 2 oz of dark chocolate
- 1 garlic clove mashed
- black sesame seeds
- 1/4 white onion chopped
- 1 tsp of olive oil
- 1 tsp of paprika
- 1 tsp of cayenne pepper powder
- 1 cup of chicken broth
- Some people prefer to use water instead of chicken broth since some chicken broth can be salty! Add a little at a time.
Instructions
- The first step in this holy mole pepper recipe is to prepare the peppers. This means, you will need to place the peppers in water if you have purchased them dry. They will need to rehydrate first. However, if the peppers are fresh, pit the peppers and remove the seeds.
- Cut the peppers into small sections and add into the blender. Don't blend yet though as you need the rest of the ingredients.
- Now, add the rest of the ingredients in the blender, not including the black sesame seeds as these are for decoration. Blend until the consistency is similar to a thick paste. It should be smooth and have an intense scent.
- Although the peppers do not need to be cooked, simmering the paste does bring out the intensity of the flavors better. On a medium to high temperature, simmer the paste in a pot. Make sure to keep on stirring and watching as the paste simmers. This step should only take 5-10 minutes. Turn the stove off.
- Serve the holy mole pepper sauce in small containers or cups. In these cups, you can add the toppings as garnish. I like to add black sesame seeds because the texture adds something extra! However, you can add anything you like including black beans, chocolate shavings, and cilantro!
- Most of the time, when I make this holy mole pepper recipe I am left with a lot of leftovers! Since this is the case, I like to store the holy mole pepper sauce for as long as I can. Surprisingly, with refrigeration and technology, holy mole pepper sauces can last a long time!
- That being said, you should never leave your pepper sauce outside of the fridge as it does need air tight seal protection. For even more long term use, I recommend placing the sauce into containers that you can freeze. When you freeze this sauce, all you need to do is add heat, like the stovetop, to let it simmer again.
- You can also use this holy mole pepper recipe is smaller and larger quantities with a few changes. I like to half recipes if I do not need too much.
Notes
- There are a few tips and tricks I can provide you to make this holy mole pepper as easy and smooth as possible. The first thing you should consider is using fresh mole peppers. You can even grow your own and have an abundance of them at your calling!
- While there is nothing wrong with buying fresh or dried mole peppers, the fresher the peppers are the better. This way, you can dry the peppers and add extra flavors to the drying process. It is not impossible to make this sauce with dried peppers, but it can make it harder!
Nixza is a passionate chef who loves to cook Mexican food. She has been cooking since a young age and has developed a deep understanding of the flavors and techniques of Mexican cuisine. She strives to bring the flavors of Mexico to life in every dish she creates. Nixza loves to experiment in the kitchen and is always looking for new recipes to add to her repertoire. Whether it‘s a traditional dish or something more modern and inventive, Nixza loves to share her passion for Mexican cuisine with friends and family. Her delicious creations have earned her a loyal following of admirers, who enjoy her unique and flavorful dishes. Nixza is passionate about making sure her food is both delicious and healthy, and she takes great pride in the quality of her recipes.
