Green Mole Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts (pinons)
1 Tbsp. tamarind paste
1/4 cup roasted, peeled and chopped poblano or Anaheim chile
1 tsp. chile powder
1 tsp. ground cumin
1/2 tsp. salt
1 Tbsp. dark cane or corn syrup
1 tsp. distilled white vinegar
1 cup olive oil


In a food processor or blender, combine all of the ingredients and puree until creamy, stopping once to scrape the sides of the bowl. This sauce can be refrigerated in an airtight container for up to a week, or frozen for up to a month.