pepper used in mole sauce crossword clue – All Crossword Answers
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Solutions for "pepper used in mole sauce crossword clue" by Letter Count
5 Letters
ANCHO: A dried poblano pepper, widely used in mole sauces for its fruity, earthy flavor and mild heat.
6 Letters
MULATO: Another dried poblano pepper, often used in mole for its rich, chocolatey, and somewhat smoky notes, contributing to the dark color of the sauce.
7 Letters
PASILLA: A dried chilaca pepper, characterized by its dark, wrinkled appearance and a mild, fruity flavor with hints of prune or raisin, commonly found in mole.
More About "pepper used in mole sauce crossword clue"
Mole sauce is one of the most iconic and complex dishes in Mexican cuisine, and its unique flavor profile largely depends on the specific blend of dried chiles used. While many ingredients contribute to a mole, the chiles form its backbone, providing not just heat but also a vast spectrum of flavors from fruity and earthy to smoky and chocolatey. Common varieties include Ancho, Mulato, and Pasilla, which are often used in combination to achieve the desired depth.
The Ancho pepper, a dried poblano, is known for its mild heat and rich, fruity taste, often described as having notes of raisin or prune. The Mulato, also a dried poblano but dried differently, contributes a deeper, sweeter, and sometimes chocolatey flavor, often giving moles their characteristic dark hue. The Pasilla, derived from the chilaca pepper, offers a slightly smoky, earthy, and mildly spicy profile. Understanding these individual contributions helps appreciate the art of traditional mole making.
Beyond these, other peppers like Guajillo (fruity, tangy) and Chipotle (smoked jalapeño, intense smoky heat) might also make an appearance depending on the regional variation and specific recipe. The careful selection and preparation of these chiles—toasting, rehydrating, and blending—are crucial steps that define the final character of a mole sauce.
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Frequently Asked Questions
What is mole sauce?
Mole is a traditional Mexican sauce, often complex and rich, made with a blend of chiles, spices, nuts, seeds, and sometimes chocolate. It is typically served over meats like chicken or turkey, or as a base for tamales and enchiladas.
Are all mole sauces spicy?
Not all mole sauces are intensely spicy. While chiles are a primary ingredient, their role can be more about flavor complexity than pure heat. Some moles are mild and fruity, others are smoky, and some do pack a significant punch, depending on the specific chile blend used.
How do I identify different dried peppers commonly used in mole?
Dried peppers like Ancho, Mulato, and Pasilla are key to mole. Anchos are dried poblanos, broad and heart-shaped. Mulatos are also dried poblanos but processed differently, appearing darker and smoother. Pasillas are long, slender, and dark, from the chilaca pepper. Each has a distinct aroma and flavor profile that chefs learn to recognize.