Recipe ingredients
- 1/2 cup shelled pumpkin seeds
- 1/4 cup shelled pistachio nuts
- 1/4 cup roasted pine nuts
- 2 poblano peppers
- 1 medium onion, quartered
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon tamarind paste
- 1 tablespoon dark cane or corn syrup
- 1 teaspoon distilled white vinegar
- 1 cup plus 1 tablespoon olive oil
- 1/2 cup chicken stock
- 1/2 cup heavy cream
Recipe method
- Preheat the oven to 400 degrees F.
- Place the nuts, peppers, and onions on a baking sheet.
- Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes.
- Remove from the oven. Peel, seed and chop the peppers.
- In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil.
- Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan.
- Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer.
- Cook for 2 minutes. Remove from the heat and keep warm.
Other mexican recipes:
Emeril mole sauce recipe
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