From Jonathan Zaragoza's kitchen · Jonathan Zaragoza kitchen, _pending
stove · salsa
★ STARRED KITCHENMole Amarillo (Golden Beet)
From an award-winning kitchen
Ratio
OLIVE OIL 55WATER 500
Ingredients
- GARLIC63 g
- OLIVE OIL54.9 ml
- ONION115 g
- ANCHO CHILE20 g
- MARCONA50 g
- CUMIN1 g
- BEET240 g
- CHOCOLATE15 g
- SALT10 g
- MASA7 g
- AVOCADO LEAF4 g
- WATER500 ml
- SUGAR5 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
Jonathan Zaragoza is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin Bib Gourmand (Birrieria Zaragoza); James Beard Outstanding Service nomination (restaurant).
Originally published as Mole Amarillo (Golden Beet).
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 Jonathan Zaragoza / StarChefs Birrieria Zaragoza (published as “Mole Amarillo (Golden Beet)”). Full citation lives in Provenance.