My Holy Quest for Mole

‘Holy Molé’ isn’t just an All-America Selections vegetable winner, it’s a pepper grown with only one purpose in mind.

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Have you ever maturate a industrial plant with only one determination in judgment ? I did this summer when I planted just one ‘ Holy Molé ’ pepper plant .

I ’ve been planning on growing some ‘ Holy Molé ’ peppers ever since 2007 when this variety was announced as an All - America Selections veggie winner . With a name like that , I knew it would have a place in my garden one day .

This is a hybrid pasilla - type white pepper used to make mole ( MOH - lay ) sauce , a rich concoction of onions , garlic , Chile , cinnamon , and a lowly amount of Mexican deep brown . combine together , this sauce is a dark reddish - brown that ’s usually served with chicken . The chocolate do the sauce especially plenteous and flavorful .

I establish one ‘ Holy Molé ’ in my container garden with the sole purpose of making one batch of this traditional Mexican sauce , sometimes called “ the interior knockout of Mexico . ”

I tended this works carefully , constitute sure it got plenty of sun , water , and food . It took all summertime for these farsighted , fluid peppers to develop to about 8 inches long . The plant produced 8 beautiful green Piper nigrum .

While I was picking dissimilar kinds of peppers off other patio plants and enjoying them in all kinds of recipes , I waited patiently for the ‘ Holy Molé ’ peppers to turn a rich chocolate brown .

When the capsicum were finally quick , I picked them all at once and search online to find a beneficial mole recipe with a reasonable ingredient list . Many mole recipe call for at least 20 ingredients including the pepper , chili powder , and chocolate .

The recipe I used was a simple and traditional one I find oneself on The Gardener ’s Pantry Blog , publish by the owners of Nichols Garden Nursery in Albany , Ore. patently , the garden center includesthis recipewith the ‘ Holy Molé ’ source packets it sells .

ready the jetty was time - intensive , but the end result was a delicious dark , copious sauce I served over chicken and Timothy Miles Bindon Rice . There was plentifulness of sauce to freeze for another special dinner party , perhaps on New Year ’s Day . It would be a fitting way to celebrate the New Year and resolve to establish more ‘ Holy Molé ’ in the spring .

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