How to Make Mole Sauce Recipe

by soubhiya aashi
(pune,maharashtra,india)

Ingredients

* 10 chile ancho peppers
* 2 tsps. grated unsweetened milk chocolate
* 4 tsps. salt
* 3-4 crackers or 1 slice of toasted bread
* 1/2 cup olive oil
* 1/2 cup chicken broth
* 3 tsps. sugar or 1/4 banana puree
* 2 tsps. chopped white onions
* 1 tsp. garlic
Steps

1.
1
Boil the peppers for roughly 10 minutes or until they look soft and rehydrated, then transfer the peppers in an ice bath.
2.
2
Rinse each pepper off under a running faucet once they have cooled off in the ice bath.
3.
3
Pull out each stem while rinsing the pepper under running water.
4.
4
Remove every seed from each pepper during this process, or your sauce will be unbearably spicy.
5.
5
In a conventional blender, add milk chocolate, salt, crackers or bread, olive oil, broth, the 10 peppers, sugar or 1/4 of banana and puree.
6.
6
In a saucepan, lightly fry chopped white onions until they turn golden brown. Then add garlic. Then fry the two together for 3 to 5 minutes.
7.
7
Add the blended ingredients to the saucepan. Turn the heat to medium and stir for 5 minutes.
8.
8
Then turn down the heat to the lowest temperature and let the mole sit for about 15 minutes.

edit Tips

* Use unsweetened milk chocolate, and you can manually add sugar or a banana. But if you use sweetened milk chocolate, adding sugar or a banana is unnecessary.

Warnings

* Make sure you boil the peppers and rinse off the mold that collects on each pepper. The mold is not much of a health concern, but it is slightly toxic. The peppers tend to hold boiling water really well, so it is important to drain the hot water and transfer the pepper cautiously into a cold ice bath.