| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Mexican |
Sauces |
1 |
Recipe |
INGREDIENTS
| 2 |
|
Dried New mexican red chili peppers or 2 teaspoons red pepper flakes, crushed |
| 1 |
cn |
Whole peeled tomatoes, (16 oz.) |
| 1 |
sm |
Onion, quartered |
| 2 |
|
Garlic cloves, halved |
| 2 |
tb |
Sesame seeds |
| 1/2 |
c |
Almonds |
| 1/4 |
c |
Raisins |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground coriander |
| 1 |
tb |
Water |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Chicken broth |
| 1 |
oz |
Bittersweet chocolate, or 1/4 cup semisweet chocolate chips |
INSTRUCTIONS
If using dried chilies, remove the seeds and stem. Tear chili peppers into
chunks and place in bowl of food processor or blender. (Or measure in
red-pepper flakes.) Drain and chop 4 canned tomatoes, reserving remaining
tomatoes and juice to add later to chili. place chopped tomatoes in food
processor or blender. add onion, garlic, sesame seeds, almonds, raisins,
cloves, cilnnamon and coriander. Pulse on and off until ingredients are
chopped fine. Add water. Process until mixture is smooth. Heat oil in
saucepan. Add pureed mixture. Cook, stirring often, for 10 minutes. Add
chicken broth and chocolate. Cook over medium-low heat, stirring
occasionally, for 15 minutes.
Mary Riemerman
Posted to MM-Recipes Digest by muddy@ibm.net on Sep 8, 1998
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