astray recipes: Salsa mole

Categories: Salsa/sauce; Tex/mexican
Yield: 5 cups

Measure	Ingredient
4 tablespoons	Canola oil
2 tablespoons	Sesame seeds
¼ cup	Almond slivers
	Pref raw
2 tablespoons	Unsalted
	Dry-roasted peanuts
2 tablespoons	Raisins
¾ cup	Breadcrumbs
2	Low-fat tortillas, crumbled
3	Cloves
1 pinch	Anise seed
1	Tomato, seeded and chopped
½ cup	Onion(s), chopped
2	Garlic clove(s), minced
2 cups	Chicken stock
2 ounces	Semi-sweet chocolate
1	Cinnamon stick
1 tablespoon	Turbinado sugar
2 teaspoons	Salt substitute
½ cup	Warm water

Heat a deep skillet until a drop of water sizzles away. Add 2 tbs of the canola oil to coat the skillet. Fry sesame seeds, almonds, peanuts, and raisins for 5 min. Add breadcrumbs, tortillas, coves, anise seed, tomato, onion, and garlic and saute for 5 min more.

Remove from heat and let cool slightly, then add all to a blender, including the chicken stock. Blend to puree. Strain mixture through a coarse sieve and then blend again, adding the residue from the strainer. Continue until you have a puree and all of the mix has cleared the strainer. Remove to a bowl to free blender for next step.

In the skillet, add the remaining 2 tbs canola oil and bring up to moderate heat. Add chocolate, cinnamon stick, sugar and salt and cook for no more than 2 min. Remove to blender and add ½ cup warm water. Blend until nearly a puree (use more water if needed). Strain and discard coriander seeds stick residue.

Combine both mixtures in skillet and simmer until thick.

Healthy Southwestern Cooking

by Bob Wiseman

ISBN 0-87358-618-2

pg 58-59

Submitted By DIANE LAZARUS On 11-27-95

salsa mole