Grilled Mole Sauce

Mole is a blend of seeds, spices, chiles and its signature ingredient, chocolate. This sauce adds a rich flavour to meats, poultry and seafood.

Yield: Makes about 1 3/4 cups

Grilled Mole Sauce


  • 1 green bell pepper
  • 1 1/2 poblano chile peppers, seeded
  • 1/2 jalapeno pepper, seeded
  • 1/4 cup sesame seeds
  • 1/4 cup thawed frozen chopped spinach, squeezed dry
  • 1/4 cup unsalted shelled pumpkin seeds
  • 2 tbsp water
  • 1 tbsp fresh lime juice
  • 1 1/2 tsp liquid honey
  • 1 tsp unsweetened cocoa powder
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • Salt and freshly ground pepper*


  1. Place green pepper on barbecue grid on natural gas barbecue; grill over medium heat, turning occasionally, until green pepper is blackened on all sides, about 15 – 20 minutes.
  2. Meanwhile, place chile peppers and jalapeno pepper on barbecue grid; grill, turning occasionally, until chile peppers and jalapeno pepper are grill-marked and heated through, about 6 – 8 minutes. Remove from heat.
  3. Place green pepper, chile peppers and jalapeno pepper in a heatproof bowl. Cover bowl with plastic wrap and let peppers steam for 10 minutes.
  4. Uncover bowl. When cool enough to handle, peel peppers. Remove and discard green pepper stem; cut green pepper in half. Remove and discard seeds and ribs.
  5. Place peppers in a blender. Add sesame seeds, spinach, pumpkin seeds, water, lime juice, honey, cocoa, allspice and cloves; purée until almost smooth.
  6. Season to taste with salt and pepper. May be refrigerated for up to 3 days or frozen for up to 1 month. Stir before using.
Nutritional analysis per 1 tbsp serving:


18 calories, 1.2 g fat, 0.7 g protein, 1.3 g carbohydrate, 0.4 g fibre, 2 mg sodium 

*Ingredient not included in nutritional analysis.