The secret to an exceptional mole verde lies in the freshness of its ingredients and the depth achieved through roasting. This recipe, a copycat of the famous Red Iguana version, focuses on building layers of bright, earthy flavor that truly set it apart from other mole verde recipes. Making mole verde from scratch allows for control over the spice and consistency, ensuring a truly personalized sauce. This particular mole verde is perfect for those looking to explore Mexican cuisine beyond the usual tacos and burritos. It’s a versatile sauce that can improve simple chicken, enchiladas, or even serve as a unique dip for vegetables. The combination of roasted peppers, fresh herbs, and seeds creates a complex profile that is both rich and refreshing.

⏱ Time: 30 min
👥 Servings: 6-8
📊 Level: Medium
🥗 10 ingredients
Spicy Mole Verde: Flavor Bomb! Mole Verde: craft this bright, slightly spicy Mexican sauce from scratch. Packed with fresh ingredients for an authentic flavor e

Spicy Mole Verde: Flavor Bomb!

Mole Verde: craft this bright, slightly spicy Mexican sauce from scratch. Packed with fresh ingredients for an authentic flavor experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Sauce
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 medium poblano peppers
  • 1 medium jalapeno
  • 1/2 cup sesame seeds
  • 1/3 cup pepitas
  • 1 cup fresh basil leaves
  • 1 small white onion, quartered
  • 2 cups baby spinach
  • 1 small zucchini, 2-inch segments
  • 1 medium avocado, pitted
  • 1/2 cup vegetable broth

Method
 

  1. Roast 3 medium poblano peppers and 1 medium jalapeno over an open flame or under a broiler for 8 to 10 minutes, turning until skins are blackened and blistered. Transfer to a plastic bag or covered bowl and let steam for 10 minutes. Peel off skins and remove stems and seeds.
  2. Meanwhile, heat a large skillet over medium heat. Add 1/2 cup sesame seeds and 1/3 cup pepitas and cook for 5 to 10 minutes, stirring occasionally, until golden brown.
  3. In a blender, combine roasted peppers, toasted sesame seeds and pepitas, 1 cup fresh basil leaves, 1 small white onion (halved and quartered), 2 cups baby spinach, 1 small zucchini (cut into 2-inch segments), 1 medium avocado, and 1/2 cup vegetable broth.
  4. Blend on high speed for 1 to 2 minutes, or until completely smooth. Add additional broth as needed to reach desired consistency.
  5. Taste and adjust seasoning with salt and pepper if needed. Serve immediately or refrigerate until ready to use.

Notes

– For an extra smoky flavor, char the poblano and jalapeno peppers thoroughly over an open flame until almost black.
– If your mole verde is too thick, gradually add more vegetable broth until it reaches your desired consistency. I once added too much at once and ended up with a very thin sauce; adding it slowly is key.
– To store, refrigerate the mole verde in an airtight container for up to 3-4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For an extra smoky flavor, char the poblano and jalapeno peppers thoroughly over an open flame until almost black.
  • If your mole verde is too thick, gradually add more vegetable broth until it reaches your desired consistency. I once added too much at once and ended up with a very thin sauce; adding it slowly is key.
  • To store, refrigerate the mole verde in an airtight container for up to 3-4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.

This mole verde recipe is a fantastic way to bring the rich, complex flavors of Mexican cuisine into your home. Experiment with serving it alongside different proteins or even as a bright addition to vegetarian dishes. Enjoy the journey of making and savoring this unique sauce!

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