Click Here For Over 100,000 Recipes!

Emeril's Mole Sauce

    1/2 cup shelled pumpkin seeds
    1/4 cup shelled pistachio nuts
    1/4 cup roasted pine nuts
    2 poblano peppers
    1 medium onion, quartered
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1 tablespoon tamarind paste
    1 tablespoon dark cane or corn syrup
    1 teaspoon distilled white vinegar
    1 cup plus 1 tablespoon olive oil
    1/2 cup chicken stock
    1/2 cup heavy cream

Preheat the oven to 400 degrees F. Place the nuts, peppers, and
onions on a baking sheet. Drizzle with 1 tablespoon olive oil.
Roast for 10 to 15 minutes. Remove from the oven and peel, seed
and chop the peppers. In a food processor, combine the nuts,
peppers, onions, chili powder, cumin, salt, tamarind paste,
1 tablespoon dark cane syrup, vinegar and olive oil. Puree until
creamy, stopping once to scrape the sides of the bowl. Turn the
sauce into a saucepan. Whisk in the chicken stock and cream.
Bring the sauce up to a boil and reduce to a simmer. Cook for 2
minutes. Remove from the heat and keep warm.

Create Your Own Personalized Cooking Apron!

E-Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email Us