Mole (pronounced moh-lay) is a sauce that was originally used in Mexican cuisine. Its star ingredient, cocoa or Mexican chocolate, gives it its richness and dark hue. Use mole over enchiladas and turkey or as a condiment for sandwiches or burgers.
1/2 small jalapeño pepper (optional for additional spice)
5 garlic cloves
1/2 small white onion, chopped
2 tablespoons plus 2 teaspoons canola or safflower oil
3 tablespoons unsweetened peanut butter
2 teaspoons unsweetened dark cocoa
1 teaspoon Food Club salt
In small bowl, add raisins and 2/3 cup boiling water. Let stand 30 minutes; drain raisins and reserve liquid.
Meanwhile, in large skillet, toast sesame seeds, allspice and cinnamon over medium heat 2 to 3 minutes or until seeds are lightly browned, stirring occasionally; transfer to plate to cool.
In same skillet, cook poblano peppers, tomatillos, jalapeño pepper, if using, garlic and onion in 2 teaspoons oil 13 to 15 minutes or until vegetables are lightly caramelized, stirring occasionally.
Transfer pepper mixture to blender; add peanut butter, cocoa, salt, raisins, 1-1/2 tablespoons sesame seed mixture and remaining 2 tablespoons oil and purée until smooth. If mixture seems too thick, add reserved raisin liquid a little at a time and purée until smooth. Transfer pepper purée to saucepot and heat to simmering over medium-high heat. Reduce heat to medium-low and cook 1 hour, stirring occasionally; keep warm. Makes about 1-1/2 cups.