The Stirring Spoon

Chilmolli (Chile Sauce)

Sauces, Spices & CondimentsMexica/Aztec, 16th centurySahagun, Florentine Codex, Book 10Crown Hospitality SpreadCurrent project — cooking pending

Original

Named sauce — ground chiles with tomatl and pepitas. Anderson & Dibble; Coe (1994). Book 10 lists multiple variants. The cook must select one and cite the specific passage.

My Redaction

Dry-roast chiles, grind with toasted pepitas and tomatl (tomatillos). Season with salt. No-cook after initial toasting. Pairs with Tlaxcalli and Tamalli.