Mark Miller's Fruit And Chili Mole
Published September 7, 1991
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 ounces dried cascabel chilies, stemmed and seeded
4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded
2 ounces dried chipotle chilies, stemmed and seeded
4 ounces dried ancho chilies, stemmed and seeded
2 quarts water
½ pound Roma tomatoes
2 cloves garlic, roasted and peeled
1 ¾ cups diced fresh pineapple
½ pound ripe bananas
1 large green apple (Granny Smith or pippin), peeled, cored and chopped
1 ½ teaspoons cinnamon
1 tablespoon cider vinegar
Pinch ground clove
¼ teaspoon ground allspice
2 teaspoons salt
1 tablespoon sugar
3 tablespoons peanut oil
Nutritional analysis per serving
36 grams carbs; 220 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 9 grams fiber; 914 milligrams sodium; 4 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a cast-iron skillet, or in an oven at 250 degrees, dry-roast the chilies for 5 minutes, being careful that they don't blacken. Shake once or twice.
- Step 2
Place the chilies and water in a large saucepan and cover; simmer slowly for 30 minutes over medium heat to rehydrate. Drain, reserving 1 cup of water and the chilies; let cool.
- Step 3
Place the tomatoes in a skillet over medium-high heat and let blacken, about 5 minutes. Place the chilies, tomatoes and remaining ingredients except for the oil in a blender; puree. If the mixture becomes too dry, add a little of the reserved chili water. Put through a strainer.
- Step 4
Heat the oil in a high-sided skillet until it just begins to smoke. Add the sauce and cook for 3 to 4 minutes, stirring continuously, to heat through. Serve over grilled meats or fish.
Private Notes