Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Cups 1/2 c Almonds
4 Dried Pasilla chiles, stems 1/2 Corn tortilla, torn into
-and seeds removed -pieces
4 Dried red New Mexican 1/4 c Raisins
-chiles, stems and seeds 1/4 ts Ground cloves
-removed 1/4 ts Ground cinnamon
1 md Onion, chopped 1/4 ts Ground coriander
2 Cloves garlic, chopped 3 tb Shortening or vegetable oil
2 md Tomatoes, peeled and seeds 1 c Chicken broth
-removed, chopped 1 oz Bitter chocolate (or more to
2 tb Sesame seeds -taste)

Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds,
tortilla, raisins, cloves, cinnamon, and coriander. Puree small
amounts of mixture in a blender until smooth.

Melt shortening in a skillet and saute the puree for 10 minutes,
stirring frequently. Add chicken broth and chocolate and cook over
very low heat for 45 minutes. The sauce should be very thick.
Remaining sesame seeds are used for garnish.

Sauce is excellent with poultry.

The Whole Chili Pepper From the collection of Jim Vorheis

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