Emeril's Mole Sauce

Emeril’s Mole Sauce


1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream

Preheat the oven to 400 degrees F. 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.

B-man :wink: