Mole sauce

Recipe Information

Ingredients

• 3 white onions, quartered

• 4 plum tomatoes, quartered

• 3 cloves garlic, peeled

• 2 banana peppers

• 3 ancho chilies, dried

• 1 teaspoon chili powder

• 1 teaspoon cocoa powder, unsweetened

• 2 cups chicken stock or vegetable stock, reduced-sodium

• 1 lime, juiced and zested

Directions

• Preheat the oven to broil and move the oven rack to the highest position.

• Next, combine all the vegetables except the ancho chiles in a cast iron skillet or a sheet pan.

• Put the pan on the top rack to broil. Wearing an oven glove, occasionally stir the vegetables with a spoon. Keep the dish in the oven until the tomatoes begin to bubble and blacken.

• Take out the pan and cool for 5 minutes. Meanwhile, steep the chiles in a small mixing bowl by covering the chiles with boiling water.

• After steeping for 10 minutes, remove the chiles from the bowl and cut off the stems.

• Using a food processor or blender, puree the slightly cooled vegetables and chilies until smooth. Put the pureed mixture into a saucepan and add the spices and stock. Cook on the stove top at a medium heat for approximately 25 minutes. Sprinkle with the lime juice and add in the zest. Serve immediately or store in the refrigerator for later use.

Nutrition (per serving)

• Calories: 42 cal

• Total fat: 1g

• Saturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 124mg

• Potassium: 0mg

• Carbohydrate: 9g

• Fiber: 3g

• Protein: 2g