Dips, Sauces, & Salsas: Red Mole Sauce

4 ancho chilies, roasted and seeded

2 tomatoes, roasted, peeled and seeded

5 cloves of garlic, roasted and peeled

1/3 cup almonds

1/3 cup peanuts

1/3 cup raisins

1 slice of toasted bread

3 green onions, chopped

1 tsp sea salt water

1/4 cup sesame or corn oil

For Red Mole Sauce, the traditional Mexican way to roast the chilies, tomatoes, and garlic is on a hot comal (cast iron plate). You may also roast them in a dry skillet, turning to scorch on all sides. Some U.S. cooks roast them under the broiler in the oven. After roasting blend all of the ingredients, except the oil, with enough water to make a thick sauce. Heat the oil in a heavy saucepan and add the sauce. Cook 20 minutes, add water to thin the sauce as desired.

Note: makes 2 cups.

Recipe courtesy of Pedro Hernandez