Tamarind chilli mole

Tamarind chilli mole

By
From
Taqueria
Makes
500 ml
Photographer
Chris Middleton

This is my go-to barbecue meat salsa. It also gives a great flavour boost to slow-cooked meats, while a little stirred through mayonnaise or sour cream will help lift and enliven anything from tacos to fried seafood.

Ingredients

Quantity Ingredient
150ml merlot vinegar
100g tamarind pulp
400ml orange juice
1 orange, zested
300ml agave syrup, plus extra to taste, (see Latin Larder)
4 jalapenos
2 red habanero chillies, halved and de-seeded, (see Latin Larder)
8 garlic cloves
6 ripe organic tomatoes
5ml olive oil
100ml boiling water
1 lime, juiced
pinch ground cumin
sea salt, to taste

Method

  1. Preheat an overhead grill to high heat.
  2. Combine the vinegar and tamarind in a saucepan and bring to the boil. Add the orange juice and zest, return to the boil and simmer gently for 10 minutes until thickened and reduced. Add the agave, return to the boil and reduce down further until the mixture is glossy.
  3. Meanwhile, place the chillies, garlic and tomatoes on a grill tray and grill for 20 minutes until softened and caramelised.
  4. Transfer to a food processor or blender and pulse briefly, gradually adding the olive oil and boiling water as you go, to make a smooth sauce.
  5. Season with the lime juice, cumin and salt to taste and store in sterilised jars for up to 1 month.
Tags:
Mexican
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