Salsa mole

Yield: 5 cups

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

Similar recipes