Mole Sauce
Instructions:
- 1/2 Cup Shelled pumpkin seeds
- 1/4 Cup Shelled pistachio nuts
- 1/4 Cup Toasted pine nuts
- 2 Poblano peppers
- 1 Medium Onion; quartered
- 1 Teaspoon Chili powder
- 1 Teaspoon Ground cumin
- 1/2 Teaspoon Salt
- 1 Tablespoon Tamarind paste
- 1 Tablespoon Dark cane or corn syrup
- 1 Teaspoon Distilled white vinegar
- 1 Cup Olive oil; plus
- 1 Tablespoon Olive oil
- 1/2 Cup Chicken stock
- 1/2 Cup Heavy cream
- Preheat the oven to 400 degrees. Place the nuts, peppers, and onions on a baking sheet.
- Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes.
- Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil.
- Puree until creamy, stopping once to scrape the sides of the bowl.
- Turn the sauce into a saucepan.
- Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer.
- Cook for 2 minutes. Remove from the heat and keep warm.
- This recipe yields 2 to 2 1/2 cups.