blend · salsa
★ STARRED KITCHENPrep 10 minCalifornia Almond Mole
Independent adaptation of a publicly published Jesús Cervantes recipe. Not affiliated with, sponsored by, or endorsed by Jesús Cervantes.
Jesús Cervantes's California Almond Mole, from the published recipe.
Ratio
Ingredients
- Onion — 150 g white wedged
- Tomato — 120 g whole Roma
- Garlic — 15 g cloves
- Pasilla — 5 g dried
- Guajillo — 5 g dried
- Dried Chile — 1 g árbol
- Bread — 30 g day-old
- Sesame Seed — 10 g
- Chicken Stock — 360 g vegetable stock
- Almonds — 140 g toasted California almonds
- Sherry Vinegar — 20 g
- Brown Sugar — 10 g piloncillo
- Salt — to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
California Almond Mole wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 4 national awards
- Irondock Salsa CriollaNATIONAL AWARD WINNER
- Sablebridge Dill Capers ToppingNATIONAL AWARD WINNER
- Pearlrow SalsaNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jesús Cervantes — published sauce recipes in the PantryFlex catalog. Michelin (Damian, LA); James Beard Emerging Chef semifinalist.
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 Jesús Cervantes / StarChefs Damian (published as “California Almond Mole”). Full citation lives in Provenance.