Mole Negro
Rick A. Martínez
192 ratings with an average rating of 4 out of 5 stars
192
2 hours 15 minutes
Advertisement
Heat the oil, garlic and nuts in a large saucepan over medium until the garlic is golden brown, 6 to 8 minutes. Remove from the heat. Using a slotted spoon, transfer the garlic and nuts to a heatproof bowl to cool.
Add the chiles to the pan with the oil. Cook over medium heat, stirring and flipping the chiles, until the oil is slightly reddish and the chiles are brick-red in color, about 30 seconds. Remove from the heat. Using a slotted spoon, transfer the chiles to the nut mixture; let cool for 5 minutes.
While the nuts are cooling, add the seeds to the hot oil and set aside; they will toast as they sit. Purée the chile mixture with the bay leaves, oregano and salt in a food processor until coarsely ground. With the motor running, slowly drizzle in the seed-and-oil mixture until the chiles are finely ground.
I loved this one! I added a little thyme aswell
Typically I make some slight modifications after tasting, but this salsa recipe is amazing as written. For people who are trying to cut back on salt, I would taste before adding additional Crystal Diamond, although it is the perfect cooking salt (not as salty as other types of salt). Thank you Rick for a wonderful recipe. I add chile crisp to everything, now I will add your salsa!
Love. I used olive oil. No arbol so did mix of pasilla and ancho. Subbed tahini for the sesame. Like 2TBSP. use primarily peanuts with some walnuts and pecans. I would make this to give as gifts.
Great recipe, easy to adlib. I used peanuts, pepitas and sunflower seeds. Sunflower seeds wouldn’t be caught in a slotted spoon, so would add them later next time. I also like it a bit more chunky so I would also leave some of the nuts out of the blender.
Didn't have enough ancho chiles, but I DID have a half-empty jar of chipotles in adobo that had been languishing in my fridge. Added that to make up for some of the chiles and kept the rest the same. Excellent salsa to spice up sweet potato black bean tacos
SO DELICIOUS. Great way to use up nuts that are on the verge of becoming stale. Next time I will experiment with different chiles… pasilla, cascabel, guajillo…
Brilliant flavors. For more crisp and that lovely oily separation (think what we like about Chile Crunch, etc): follow directions through oil toasting nuts, chiles, and seeds. Pulse nuts and chiles until coarse. Then, in separate bowls, mix together pulsed nut/chiles mixture with seed/oil mixture. This should give you all the flavors and the textures that you want. Drizzle on everything!
Please help. My salsa macha looks nothing like the photo and it’s more of a liquified salsa consistency and less puree and there is no oil to chile separation. I followed all the instructions perfectly, but maybe I went wrong on this step: Does “Purée the chile mixture” does this mean with the peanuts? Or is the mixture simply the Chiles, bay leaves, and salt?
For me this was missing just a little acidity to brighten it up. I had some Trader Joe’s pumpkin vinegar so I added about a tablespoon and I really like it. I’m sure apple cider or even rice vinegar would work as well. All in all a great salsa recipe.
This is the second time I've made this recipe and the fourth time I've made salsa macha. I prefer this recipe it over the other macha recipe in NYT cooking. I used fewer ancho chiles and made up for that with morita chiles, plus the chiles de arbol. I prefer the flavor with the addition of the morita chiles vs the first time I made this recipe. One issue: I don't get how you can say it only takes 20 minutes to make. I doubled the recipe and just de-seeding the chiles took me 2X that.
Beyond delicious. Subbed epazote for oregano, and used olive oil since we were out of grapeseed oil. My 9 yo said it looks and tastes like spicy chocolate!
Love. I used olive oil. No arbol so did mix of pasilla and ancho. Subbed tahini for the sesame. Like 2TBSP. use primarily peanuts with some walnuts and pecans. I would make this to give as gifts.
Made this for a job, to serve on top of Melissa Clarks Simplest Lentil Soup, as part of a "drop-off" lunch buffet. People went crazy over it. Rave reviews! It's a great recipe, easy method, and good on so many things.
Typically I make some slight modifications after tasting, but this salsa recipe is amazing as written. For people who are trying to cut back on salt, I would taste before adding additional Crystal Diamond, although it is the perfect cooking salt (not as salty as other types of salt). Thank you Rick for a wonderful recipe. I add chile crisp to everything, now I will add your salsa!
I loved this one! I added a little thyme aswell
Advertisement