Insider's Recipes Master Edition by Recipe Masters - HTML preview

Emeril's Mole Sauce

 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

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 and 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.