mole sauce. You never can tell when I'll get the urge to tinker with it again though....I fear I'm a hopeless tinkerer. I'm happy with the flavor though. It has a slow heat that is quite yummy. This recipe makes about 4 cups of sauce which I like to freeze in cup servings. It makes it easy to grab and go down the road.
Mole Sauce 2.0
2 sweet onions
2 banana peppers
3 ancho peppers
2 tbls diced garlic
1 14 oz can no salt added petite diced tomatoes
2 cups low salt/fat chicken broth
1/4 cup lime juice
2 tsp chili powder
2 tsp cocoa powder
2 tsp cajun seasoning
1 tsp Mrs. Dash chipotle seasoning
1 tbls sugar*
1/4 tsp red pepper flakes
1/4 tsp black pepper
Slice up peppers and onions and roast under the broiler for about 10 minutes, until they have a nice color. Toss roasted vegetables into food processor with garlic and tomatoes and grind until relatively smooth. Transfer mixture to a saucepan adding in all remaining ingredients and stir well. Over medium heat bring mixture to a simmer and cook for 30 minutes or so. Stir occasionally.
*Instead of using sugar I tossed in a pack of Truvia.