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Keto Mole Verde
When on a Low-carb diet, Keto sauces are the best way to add extra flavor to your dishes. Among the different Keto sauce recipes available, here is one you will want to keep making. It comes together in three simple steps and tastes delicious. This Keto mole verde is a Mexican classic with a little twist. It combines authentic Mexican components like jalapeno and poblano peppers with Low-carb vegetables like zucchini and high-fat ingredients such as avocado and sesame seeds to make a thick, flavorful sauce.
How to Make It
Step 1
Preheat your oven’s broiler to 400F/200 C and line a baking sheet with parchment paper. Add the poblano peppers and jalapeno to the baking sheet and transfer to the oven. Broil until the skin is slightly blackened, around 7-10 minutes.
Step 2
Transfer the peppers to a plastic bag. Let them sit for 10 minutes until soft. Once cool to handle, peel the blackened skin off the peppers and discard them along with the seeds. Transfer the flesh to a blender or food processor.
Step 3
Add the sesame seeds to a pan and toast over medium heat for 5 minutes. Add the pumpkin seeds and toast for another 2-3 minutes. Transfer to the blender.
Step 4
To the blender or food processor, add the fresh basil, garlic, onion, juice of half a lime, romaine lettuce, zucchini, avocado, chicken broth, salt, and pepper. Blend until smooth. Taste and adjust the seasoning to your liking.
Step 5
Transfer to a bowl and use as a dipping sauce. Or use it to smother Keto burritos and carnitas.
Ingredients
- Poblano Peppers, raw
3 pepper
- Jalapeno peppers
1 regular – approx 2″ long
- Sesame seeds
0.33 cup
- Pumpkin seeds
0.25 cup
- Basil
1 cup, whole pieces
- Onion
0.5 small
- Garlic
2 clove
- Lime juice, fresh
0.5 each – juice from one lime
- Romaine Lettuce Raw
6 leaf inner
- Zucchini
0.25 small
- Avocado
1 each
- Chicken broth
0.33 cup
- Salt
0.5 tsp
- Black pepper
0.25 tsp
