Ancho Mole

mexican chocolate pepper tomato vegetable thanksgiving hot pepper fall bon appétit

N/A

Makes about 4 cups

Source

Ingredients

4 dried ancho chiles, stemmed, seeded

4 cups warm water

1/2 cup canola oil or vegetable oil

1/2 cup almonds, chopped

1/2 cup lightly salted dry-roasted peanuts

1/2 cup raisins

1/4 cup sesame seeds

4 whole canned plum tomatoes (from 14 1/2-ounce can), drained

2 3/4 cups (or more) water

1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Method

Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.

Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)