Recipe for Salsa Mole


4 tablespoon canola oil
2 tablespoon sesame seeds
1/4 cup almond slivers
1 pref raw
2 tablespoon unsalted
1 dry-roasted peanuts
2 tablespoon raisins
3/4 cup breadcrumbs
2 low-fat tortillas, crumbled
3 cloves
1 pinch anise seed
1 tomato, seeded and chopped
1/2 cup onion(s), chopped
2 garlic clove(s), minced
2 cup chicken stock
2 oz semi-sweet chocolate
1 cinnamon stick
1 tablespoon turbinado sugar
2 teaspoon salt substitute
1/2 cup warm water


Heat a deep skillet until a drop of water sizzles away. Add 2 tbs of the canola oil to coat the skillet. Fry sesame seeds, almonds, peanuts, and raisins for 5 min. Add breadcrumbs, tortillas, coves, anise seed, tomato, onion, and garlic and saute for 5 min more. Remove from heat and let cool slightly, then add all to a blender, including the chicken stock. Blend to puree. Strain mixture through a coarse sieve and then blend again, adding the residue from the strainer. Continue until you have a puree and all of the mix has cleared the strainer. Remove to a bowl to free blender for next step.

In the skillet, add the remaining 2 tbs canola oil and bring up to moderate heat. Add chocolate, cinnamon stick, sugar and salt and cook for no more than 2 min. Remove to blender and add 1/2 cup warm water. Blend until nearly a puree (use more water if needed). Strain and discard coriander seeds stick residue.

Combine both mixtures in skillet and simmer until thick.

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