Mole Amarillo

This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units)
and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.

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Ingredients:

1 Tbsp. butter
15 guero (yellow caribe) chiles, cut in half and seeded
3 yellow bell peppers, roasted and peeled
8 fresh green tomatillos
3 cloves roasted garlic
1/2 tsp. cinnamon
1/2 tsp. sugar
pinch nutmeg
salt to taste
2 Tbsp. peanut oil

Instructions:

In a large, thick-bottomed pan, saute the onions in the butter until soft and sweet but not caramelized. Add the guero chiles and yellow bell peppers, and cook over low heat until soft (about 30 minutes).

Husk the tomatillos and wash them under very hot water, or blanch them in boiling water for 15 seconds. Chop the tomatillos and place them in a blender together with the onions, chiles, bell peppers and the remaining ingredients, except for the peanut oil. Puree and add a little water if necessary.

Add the oil to a high-sided pan, and heat until almost smoking. Refry the sauce at a sizzle for 5-7 minutes, stirring continuously and allow the flavors to marry. Adjust the seasoning.