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Green Mole Sauce

Green Mole Sauce
Cooking Time:
Imperial (US)
  • 2 cloves of garlic
  • 1 jalapeno, stemmed and seeded
  • 1 cup parsley leaves
  • 1 cup cilantro leaves
  • 1/2 tsp ground coriander
  • 1/4 cup toasted pumpkin seeds
  • 1 tbsp red wine vinegar
  • juice of 1 lime
  • 1/3 cup olive oil
  • salt to taste
Peel the garlic and rough chop.
Cut the stem off the jalapeno, slice it down the middle and remove the seeds.Cut it into several pieces.
In the bowl of a food processor, place the garlic and jalapeno. Pulse until they make a paste. Scrape down the sides.
Add the parsley and cilantro leaves. Pulse again until the leaves are very fine.
Add the pumpkin seeds and coriander and pulse again until fine.Scrape down the sides of the bowl.
Add the rest of the ingredients and blend well.
Add a little salt (1/4 tsp.) and taste. Adjust to your liking.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines
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