Emeril's mole sauce

1 servings

Ingredients

QuantityIngredient
½cupshelled pumpkin seeds
¼cupshelled pistachio nuts
¼cuptoasted pine nuts
2.00poblano peppers
1.00mediumonion; quartered
1.00teaspoonchili powder
1.00teaspoonground cumin
½teaspoonsalt
1.00tablespoontamarind paste
1.00tablespoondark cane or corn syrup
1.00teaspoondistilled white vinegar
1.00cupolive oil; plus
1.00tablespoonolive oil
½cupchicken stock
½cupheavy cream

Directions

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@...

03-28-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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