Yellow Pepper Mole Sauce Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
2 large: Yellow bell peppers,
4: Tomatillos, husked rinsed, cored and halved
1 small: Onion, (s), coarsely chopped
3: Garlic clove, (s) coarsely chopped
1: 6" yellow corn tortilla,
1/4 tsp: Cumin seeds,
1/4 tsp: Coriander seeds,
1 pinch: Aniseed,
1 cup: Vegetable stock,
1 tsp: Moderately hot pure chile powder,
1 pinch: Ground allspice,
Salt and pepper to taste,
Directions:
1. Preheat oven to 450F. Roast peppers on a baking sheet for about 20
minutes, until charred all over. Let cool; peel peppers and discard
stems, ribs, and seeds. Cut into large pieces.
2. Meanwhile, roast the tomatillos and onion in a small baking dish
for about 15 minutes, or until tender and golden. Stir in the garlic
and roast for 5 minutes more. Bake the tortilla on the oven rack for
about 4 minutes until crisp. let cool slightly, then break tortilla
into small pieces.
3. In a skillet, toast the cumin, coriander and aniseed over
moderately high heat until fragrant, about 30 seconds. Transfer to
spice grinder and grind to a powder.
4. In a blender or food processor, combine the peppers, tomatillo
mixture, tortilla, ground spices, vegetable stock, chile powder, and
allspice. Puree until smooth and transfer to a small saucepan. Bring
to a boil over moderately high heat and simmer, stirring, until
slightly thickened, about 20 minutes. Add salt and pepper to taste.
Can be made up to 1 day ahead; cover and refrigerate. Serve with
pasta.
Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95
Source from luhu.jp
minutes, until charred all over. Let cool; peel peppers and discard
stems, ribs, and seeds. Cut into large pieces.
2. Meanwhile, roast the tomatillos and onion in a small baking dish
for about 15 minutes, or until tender and golden. Stir in the garlic
and roast for 5 minutes more. Bake the tortilla on the oven rack for
about 4 minutes until crisp. let cool slightly, then break tortilla
into small pieces.
3. In a skillet, toast the cumin, coriander and aniseed over
moderately high heat until fragrant, about 30 seconds. Transfer to
spice grinder and grind to a powder.
4. In a blender or food processor, combine the peppers, tomatillo
mixture, tortilla, ground spices, vegetable stock, chile powder, and
allspice. Puree until smooth and transfer to a small saucepan. Bring
to a boil over moderately high heat and simmer, stirring, until
slightly thickened, about 20 minutes. Add salt and pepper to taste.
Can be made up to 1 day ahead; cover and refrigerate. Serve with
pasta.
Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95
Source from luhu.jp
Tags
Salsa/sauce