From Jesús Cervantes's kitchen · Jesús Cervantes kitchen, _pending
blend · salsa
★ STARRED KITCHENCalifornia Almond Mole
From an award-winning kitchen
Ratio
VEG STOCK 360SHERRY VIN 20
Ingredients
- ONION150 g
- TOMATO120 g
- GARLIC15 g
- PASILLA5 g
- GUAJILLO5 g
- ARBOL1 g
- BREAD30 g
- SESAME SEED10 g
- VEG STOCK360 ml
- ALMONDS140 g
- SHERRY VIN20 ml
- PILONCILLO10 g
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Jesús Cervantes is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin (Damian, LA); James Beard Emerging Chef semifinalist.
Originally published as California Almond Mole.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jesús Cervantes / StarChefs Damian (published as “California Almond Mole”). Full citation lives in Provenance.