Mole amarillo

Yield: 1 servings

Measure Ingredient
2 \N Sweet yellow peppers
1½ \N Dried chipotle chilies
½ \N Onion -- chopped
2 \N Garlic cloves -- chopped
¼ teaspoon Cumin
⅛ teaspoon Allspice
\N dash Cloves, ground
¼ teaspoon Kosher salt
½ cup Chicken stock
1 tablespoon Oil

Roast, peel and seed peppers. Seed and soak chilies. Place peppers, chilies, onion, garlic, cumin, allspice, cloves, salt and chicken stock in blender. Blend on high speed until completely pureed and all ingredients have been incorporated. Heat oil in small pot over high heat until very hot. Add sauce all at once (BE CAREFUL:Sauce will splatter up and boil immediately). Stirring constantly, cook sauce 2-3 minutes. Remove from heat. Reserve and keep warm. Leftover can be frozen for further use.

Recipe By :

From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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