Guijillo Mole Sauce

Note from Mitch: This recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve this fabulous sauce on Chef Dan's fabulous Goat Cheese Tamales (follow link for recipe). 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. Find out more about Sequoia National Park by clicking Visiting The Great Sequoia, at our sister site, FabulousTravel.com.

1 onion, diced 4 roasted garlic cloves 1 roasted jalapeño 1 red bell pepper, diced 1 tomato, diced 5 dried guijuillo chilis 1/2 cup cilantro, chopped 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon allspice 4 oz toasted almonds 4 cup vegetable stock 2 oz. Mexican chocolate

Sauté onion, garlic, jalapeño, bell pepper, tomato and guijillo chilis until limp and releasing 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. Puree mixture in a food processor and return to heat. Add chocolate, stirring until the chocolate is completely incorporated. Season with salt & pepper.