Yellow pepper mole sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Yellow bell peppers |
| 4 | Tomatillos, husked rinsed, cored and halved | |
| 1 | small | Onion(s), coarsely chopped |
| 3 | Garlic clove(s) coarsely chopped | |
| 1 | 6\" yellow corn tortilla | |
| ¼ | teaspoon | Cumin seeds |
| ¼ | teaspoon | Coriander seeds |
| 1 | pinch | Aniseed |
| 1 | cup | Vegetable stock |
| 1 | teaspoon | Moderately hot pure chile powder |
| 1 | pinch | Ground allspice |
| Salt and pepper to taste | ||
Directions
1. Preheat oven to 450F. Roast peppers on a baking sheet for about 20 minutes, until charred all over. Let cool; peel peppers and discard stems, ribs, and seeds. Cut into large pieces.
2. Meanwhile, roast the tomatillos and onion in a small baking dish for about 15 minutes, or until tender and golden. Stir in the garlic and roast for 5 minutes more. Bake the tortilla on the oven rack for about 4 minutes until crisp. let cool slightly, then break tortilla into small pieces.
3. In a skillet, toast the cumin, coriander and aniseed over moderately high heat until fragrant, about 30 seconds. Transfer to spice grinder and grind to a powder.
4. In a blender or food processor, combine the peppers, tomatillo mixture, tortilla, ground spices, vegetable stock, chile powder, and allspice. Puree until smooth and transfer to a small saucepan. Bring to a boil over moderately high heat and simmer, stirring, until slightly thickened, about 20 minutes. Add salt and pepper to taste.
Can be made up to 1 day ahead; cover and refrigerate. Serve with pasta.
Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95