Emeril's mole sauce

Yield: 1 servings

Measure Ingredient
½ cup shelled pumpkin seeds
¼ cup shelled pistachio nuts
¼ cup toasted pine nuts
2.00 \N poblano peppers
1.00 medium onion; quartered
1.00 teaspoon chili powder
1.00 teaspoon ground cumin
½ teaspoon salt
1.00 tablespoon tamarind paste
1.00 tablespoon dark cane or corn syrup
1.00 teaspoon distilled white vinegar
1.00 cup olive oil; plus
1.00 tablespoon olive oil
½ cup chicken stock
½ 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 2½ cups.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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