Carrot Mole

From an award-winning kitchen

Ratio

VEG STOCK 240

Ingredients

ONION19 g
GARLIC8 g
CARROT94 g
PINEAPPLE75 g
VEG STOCK240 ml
PUMPKIN SEEDS56 g
ALLSPICE0.5 g
CUMIN0.25 g
FENNEL SEED0.4 g
CINNAMON0.5 g
CLOVE0.1 g
CORIANDER3 g
COSTENO6 g
GUAJILLO19 g
RAISINS19 g
PILONCILLO42 g
SALT5 g

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Philip Speer is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin (Comedor, Austin); James Beard Outstanding Pastry Chef nominee.

Originally published as Carrot Mole.

Adapted from a recipe published by Philip Speer in Christina Currier / Philip Speer Comedor — StarChefs.

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 Christina Currier / Philip Speer Comedor — StarChefs (published as “Carrot Mole”). Full citation lives in Provenance.