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Recipes Sauces Ethnic
Recipes Sauces Ethnic
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| Servings: | 6 |
| Author Notes: |
This recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest.
Find Mexican Chocolate in the Latin foods section of your market. Common brands are Abuelita or Ibarra. The grainy chocolate, mixed with cinnamon and ground almonds, is usually used to make Hot Chocolate drinks. |
| Ingredients: |
1 onion, diced
4 roasted garlic cloves 1 roasted jalapeño 1 red bell pepper, diced 1 tomato, diced 5 dried guajuillo chilis 1/2 cup cilantro, chopped 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon allspice 4 ounces toasted almonds 4 cup vegetable stock 2 ounces Mexican chocolate |
| Instructions: | Sauté onion, garlic, jalapeño, bell pepper, tomato and guajillo chilis until limp and hrefeasing their liquid. Add remaining ingredients except stock and chocolate and sauté for about 10 minutes -- the sauce should have a muddy appearance. Add the vegetable stock and bring to a boil-cook until the dried chiles are totally rehydrated. Purée mixture in a food processor and return to heat. Add chocolate, stirring until the chocolate is completely incorporated. Season with salt and pepper. |
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