Flavorful Mexican Mole Recipe

Ingredients
<br>- 20 roma (plum) tomatoes
<br>- 8 fresh jalapeno peppers
<br>- 1/4 cup crushed walnuts
<br>- 1/3 cup sesame seeds
<br>- 1/4 cup raisins
<br>- 3 ounces bittersweet chocolate, melted
<br>- 2 tablespoons minced garlic
<br>- 1 quart vegetable stock
<br><p></p>Directions
<br>step 1: Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.
<br>step 2: In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
<br>step 3: Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.
<br>step 4: Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.
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Ingredients
- 20 roma (plum) tomatoes
- 8 fresh jalapeno peppers
- 1/4 cup crushed walnuts
- 1/3 cup sesame seeds
- 1/4 cup raisins
- 3 ounces bittersweet chocolate, melted
- 2 tablespoons minced garlic
- 1 quart vegetable stock

Directions
step 1: Preheat the oven broiler. Place the tomatoes and jalapeno peppers on a baking sheet, and broil about 5 minutes, turning once, until they have begun to scorch on all sides. Remove from heat. Transfer the peppers to a bowl, and cover tightly with plastic wrap until cooled, about 15 minutes. Slip the skins off the peppers, slit peppers open, and remove the seeds.
step 2: In a blender or food processor, blend the tomatoes, peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
step 3: Heat a skillet sprayed with cooking spray over medium high heat. Cook and stir the blended mixture in the skillet until heated through.
step 4: Return the mixture to the blender. Blend in enough of the vegetable stock to make a slightly thick sauce. Cool, and store in the refrigerator until ready to use.

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