Celia's Raspberry Mole Sauce
| Category: | GRANDMA CELIA'S PERSONAL RECIPES SAUCES, SPREADS, MARINADES, GARNISH'S, MISC. |
Ingredients
Celia's Raspberry Mole Sauce Directions
- Toast peppercorns, cumin, anise, vanilla and cloves in a dry skillet over medium heat, 1 to 2 minutes. Stir frequently to prevent scorching. Remove from pan.
- Heat cocoa butter in same skillet over medium-high heat. Brown the chilies on all sides. Add walnuts, 1 package raspberries, vinegar, chocolate and toasted spices. Stir until chocolate is melted and incorporated, being careful not to burn ingredients. Add broth and wine and bring to a simmer. Simmer 5 minutes or until slightly reduced.
- Place mixture in a blender and puree until smooth. Strain through a mesh sieve. Season with salt.
