“Mole Verde” is a Mexican sauce that accompanies grilled meat/seafood, beans and rice. In the original Mexican recipe includes a herb that is called “Epazote”. However, unfortunately it is impossible to find this herb in anywhere else than Mexico.
1,5 kg tomatillos -husk tomatoes (If you cannot find husk tomatoes, you substitute it with green tomatoes)
200 gr onions
2 cloves of garlic
100 gr basil
80 gr tarragon
20 gr coriander
10 jalapeños (9 without seedS, 1 with seeds)
100 gr pumpkin seeds
1 coffee spoon sugar
Peel the husks of the “tomatillos”, cut them into half.
Peel the onions and chop into large pieces. Peel the garlics.
Sauté the tomatoes, onions and garlic with some olive oil.
Cut the jalapeños into half and take the seeds of 9 jalapeños, leave 1 with seeds.
Place all ingredients into food processor, smash all ingredients until it gets the texture of puree.
Filter it through a cheesecloth until it looses excess water. (Preferably keep it in the cheese cloth overnight)
You can add this paste the sauces for meat, chicken or pasta to enjoy an extra flavor and taste.