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Pureeing Peppers for Mole Poblano Sauce

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Part of the video series: How to Make a Mole Poblano Sauce

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Summary: How to puree peppers for making mole poblano sauce; get expert tips and instruction on making traditional Mexican food recipes in this free cooking video.

Views: 560 | Tags: recipes, make, cooking, sauces, recipies, peppers, poblano, mole, chiles, chilies, mole poblano

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About the Expert

GHOFFMAN Graduating from the Cordon Bleu Cooking School in Chicago, IL with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef... read more

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Video Transcript

Pureeing Peppers for Mole Poblano Sauce

Hi, my name is Gail Hoffman from North Florida and on behalf of Expert Village I'm going to show you how to make mole poblano sauce. So we have our peppers that we rehydrate and as you can see, they are more softer now. We are just going to pull the skin off of them and put them in a food processor. I have also have the poblano chilies that we roasted, pan roasted and we let them steam. I'm going to just pull the stems off of those, you can leave the seeds in. The seeds add a little bit more heat, you can take them out to depending on how much heat you want. We can always add more spice but you can not take it out something to keep in mind when working with peppers. Also wash your hands very well after you handle them before touching your eye. I'm also going to add 1 of my chipotle peppers and these are very very spicy. So that is going to spice them up and then into the food processor and we would puree that. I'm also going to add some chicken stock which is going to help the pureeing process. Probably for all those peppers, I'm going to use about a half a cup of chicken stock. Now you can see, we have puree peppers. Those are spicy!

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