Pipian rojo is a Mexican sauce with nuts and seeds, chiles, a touch of tomato and spices. I’m serving it with squirrel here.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
Turkey mole is a dish that dates back to the Aztecs and Maya. There are many versions of the mole, the complex sauce that goes with the turkey. This is mine.
A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.
Black salsa. Sounds weird, but this sauce is addicting, and goes well on anything.
Mole, pronounced “mole-ay,” is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I’d recreate the recipe here for you. If you make it, you’re in for a treat.
I am lucky enough to have feral little tomatillos grow in my garden, and so each year I make a big batch of Mexican tomatillo salsa verde. I eat some fresh, but the rest I can for the winter. This is a canning-safe recipe.