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Green Mole Sauce

  • Yield: About 1 1/2 cups


  • 1/2 cup shelled pumpkin seeds
  • 1/4 cup shelled pistachio nuts
  • 1/4 cup roasted pine nuts
  • 1 tablespoon tamarind glaze
  • 1/4 cup (about 1 pepper) roasted, peeled, and chopped poblano, New Mexican green, or Anaheim chile pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon dark cane or corn syrup
  • 1 teaspoon distilled white vinegar
  • 1 cup olive oil


  • In a food processor or blender, combine all of the ingredients, and purée until creamy, stopping once to scrape the sides of the bowl. This sauce can be refrigerated in an airtight container for up to a week, or frozen for up to a month.