Spicy Brazilian Mole de Especiarias with Roasted Peppers

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A vibrant Brazilian-inspired mole with toasted spices and fire-roasted peppers, perfect for enriching grilled meats or vegetables. This Brazilian-inspired quick recipe (vegetarian, gluten free), ready in about 50 minutes, pairs dried chili peppers (ancho or pasilla), olive oil, garlic cloves, minced 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 rice, quinoa, or a quick salad. 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

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Instructions

1. 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.
2. Step 2: Remove stems and seeds from 4 large dried chili peppers, then soak them in hot water for 20 minutes until softened.
3. 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.
4. 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.
5. 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.
6. Step 6: Transfer the mixture to a blender, add 1 oz chopped dark chocolate and 1 tbsp fresh lime juice, and blend until smooth.
7. 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.