Poblano-Mole

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

15 minutes

Calories

84 kcal

Directions

In small bowl, add raisins and 2/3 cup boiling water. Let stand 30 minutes; drain raisins and reserve liquid.
In large skillet, toast sesame seeds, allspice and cinnamon over medium heat 2 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 for 13 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.