Tomatillo Salsa & Molé Powder

This post isn’t about any particular dish per se, but about preparing components useful for a variety of dishes. I don’t shy away from projects which involve stretches of time and/or multiple procedures even if they don’t necessarily occur on the same day.

I found this green molé powder a couple years ago and it has been in my freezer ever since, except for the times I have used small amounts of it in various dishes. The ingredients aren’t listed on the package so I can only guess what is in it. I just know it has a wonderful spicy flavor and works great for thickening sauces. I haven’t run across green molé in powdered form since then, so I thought I would attempt to create something similar to have on hand. Please note that I am not claiming any authenticity whatsoever in either method or result.

molé


There were two parts/phases to this project, the powdered molé and the tomatillo sauce. First, the molé powder:

I started by dry roasting cumin seeds, coriander seeds, pumpkin seeds and sesame seeds in the Cuisinart Oven Central®. molé

molé


Next I dry roasted dried chiles, and pistachio nuts. The chiles I used were: New Mexico, arbol and datil peppers.

molé

molé

Of course everything could have been roasted in one fell swoop had I done it on a tray in the oven.

molé


Next, all the roasted ingredients, kosher salt and whole wheat bread crumbs were pulverized in a food processor to a fine meal consistency. My version of mole powder obviously is not green in color but it has a wonderful taste and aroma. This will keep indefinitely in the freezer and can be used to flavor and thicken soups and sauces or in any number of ways.

molé

molé



Now for the tomatillo sauce:

Here again, all the ingredients could have been roasted at the same time if I had done it on a tray in the conventional oven, but instead, I used the Oven Central starting with halved and seeded jalapeños.

molé

molé


Next, onions and tomatoes were roasted.

molé

molé


Then came the tomatillos.

molé

molé


Partway through roasting the tomatillos I threw in some garlic cloves.

molé

molé


I added salt and blended the roasted ingredients with a stick blender.

molé

molé


This tomatillo sauce, as is or with the addition of lime juice and cilantro, makes an excellent salsa for dipping or as a condiment at the table. I will most likely use it in conjunction with the molé powder as a sauce for enchiladas. I left some in the refrigerator to be used in the next day or so (stay tuned) and the rest I froze in portions for future use.

molé


 


16 thoughts on “Tomatillo Salsa & Molé Powder

    1. I use jalapeños interchangeably with bell peppers. I find that if they are properly deseeded and deveined they are mild most of the time (but not always). I don’t mind a little bit of heat as long as it doesn’t come back to bite the next day.

      Liked by 1 person

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