Spicy Brazilian Mole de Especiarias with Roasted Peppers
A vibrant Brazilian-inspired mole with toasted spices and fire-roasted peppers, perfect for enriching grilled meats or vegetables. This brazilian-inspired quick meals (vegetarian, gluten free) ready in about 50 minutes pairs olive oil, garlic cloves, minced, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large dried chili peppers (ancho or pasilla)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp cloves, ground
- 2 tbsp tomato paste
- 1 1/2 cups chicken broth
- 1 oz dark chocolate, chopped
- 1 tsp sea salt
- 1 tbsp fresh lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 1 tsp cumin seeds and 1 tsp coriander seeds in a dry skillet over medium heat for 2 minutes until fragrant, then grind finely using a mortar and pestle or spice grinder.
- Step 2: Remove stems and seeds from 4 large dried chili peppers, then soak them in hot water for 20 minutes until softened.
- Step 3: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and 1 diced medium onion, sautéing for 5 minutes until translucent and fragrant.
- Step 4: Drain the soaked chili peppers and add them to the saucepan along with 2 tbsp tomato paste, ground toasted spices, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 1 tsp sea salt. Cook for 3 minutes, stirring frequently.
- Step 5: Pour in 1 1/2 cups chicken broth and bring to a simmer. Cook for 15 minutes until the peppers are very soft.
- Step 6: Transfer the mixture to a blender, add 1 oz chopped dark chocolate and 1 tbsp fresh lime juice, and blend until smooth.
- Step 7: Return the mole to the saucepan and simmer gently for another 5 minutes until thickened and glossy, then serve warm over grilled meats or vegetables.
Frequently asked questions
How long does Spicy Brazilian Mole de Especiarias with Roasted Peppers take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Brazilian Mole de Especiarias with Roasted Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spicy Brazilian Mole de Especiarias with Roasted Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Brazilian Mole de Especiarias with Roasted Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Brazilian Mole de Especiarias with Roasted Peppers vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
