stove · salsa
NATIONAL AWARD WINNERPrep 10 minCook 15 minMole Soubise
Independent adaptation of a publicly published Adrián Torres recipe. Not affiliated with, sponsored by, or endorsed by Adrián Torres.
Adrián Torres's Mole Soubise, from the published recipe.
Ingredients
- Butter — 55 g
- Onion — 190 g white chopped
- Chile — 120 g mole negro (from above)
- Salt — to taste
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Mole Soubise wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Adrián Torres — published sauce recipes in the PantryFlex catalog. James Beard Emerging Chef 2026.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Adrián Torres / StarChefs (published as “Mole Soubise”). Full citation lives in Provenance.