Mole Sauce

Nutritional information per serving (¼ cup):

Calories 29 (18% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 216mg • calc. 15mg • fiber 1g

These are many varieties of mole sauce. Ours is full flavored

yet mild – perfect over chicken and rice.

Makes about 4 cups

2tablespoons extra virgin olive oil

1medium onion, chopped

3garlic cloves, chopped

2tablespoons chili powder

¼ teaspoon ground cinnamon

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1teaspoon kosher salt

1corn tortilla, cut into small pieces

¼ cup toasted almonds

2tablespoons natural peanut butter

2cans (4 to 5 ounce) chopped green chilies

1can (28 ounce) diced tomatoes, liquid drained 1½ cups chicken broth, reduced sodium

¼ cup raisins

2tablespoons cocoa powder

1teaspoon granulated sugar

1.Put the olive oil in a medium saucepan and set over medium heat. Add the onion and sauté until soft and translucent, about 5 to 8 minutes. Reduce heat to low and add the garlic. Stir until coated with oil and fragrant. Add the spices and salt. Cook until spices are well distributed and the onion and garlic are coated, about 1 minute. First stir in the tortilla, almonds and peanut butter, and then add the remaining ingredients and stir to combine. Cover and bring to a boil over medium heat. Reduce heat and let simmer for about 45 minutes, loosely covered and stirring occasionally.

2.Once sauce has simmered, use the blending shaft to blend until puréed. If using a larger saucepan, tilt the pan to one side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter. If sauce is too thick, thin out with a bit more broth.

3.Taste and adjust seasonings as desired.

Nutritional information per serving (2 tablespoons):

Calories 36 (48% from fat) • carb. 4g • pro. 1g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 180mg • calc. 17mg • fiber 1g