Emeril's Mole Sauce

Recipe Ingredients

1/2 cup	55g / 1.9oz	Shelled pumpkin seeds
1/4 cup	59ml	Shelled pistachio nuts
1/4 cup	59ml	Toasted pine nuts
2		Poblano peppers
1		Onion - quartered (medium)
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Tamarind paste
1 tablespoon	15ml	Dark cane or corn syrup
1 teaspoon	5ml	Distilled white vinegar
1 cup	237ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Chicken stock
1/2 cup	118ml	Heavy cream

Recipe Instructions

Preheat the oven to 400 degrees.

Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm.

This recipe yields 2 to 2 1/2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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