Served as accompaniment. Non-vegetarian dish.

Mexican

Mole Sauce

1 1/2 medium Red Onions, cut into eighths

1/4 cup Almonds, toasted

2 Chipotle Chiles

1/3 cup slivered pitted dried Plums (prunes)

2 Corn Tortillas, torn or crumbled

2 Tablespoons Pumpkin Seeds

2 Tablespoons shaved Mexican Chocolate

1 teaspoon ground Cinnamon

1/4 teaspoon ground Cloves

2 Tablespoons Olive Oil

1 cup fat-free low-sodium Chicken Broth

1 cup fresh Tomatoes, chopped, seeded, peeled

1 cup Tomato Sauce

1/2 cup diced Green Bell Peppers

2 Tablespoons minced Garlic

1 1/2 cups fat-free low-sodium Chicken Broth

Salt and Pepper

Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually. Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant. Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy. Serve over chicken or fish.

Preparation time: 10 minutes

Cooking time: 20 minutes

Yields: 5 Cups

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