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  • 1/3 cup raisins
  • 2-1/2 tablespoons sesame seeds
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon Food Club ground cinnamon
  • 5 medium poblano peppers, diced
  • 3 medium tomatillos, quartered
  • 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


  1. In small bowl, add raisins and 2/3 cup boiling water. Let stand 30 minutes; drain raisins and reserve liquid.
  2. 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.
  3. 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.
  4. 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.