Yellow pepper mole sauce

2 cups

Ingredients

Quantity Ingredient
2 larges Yellow bell peppers
4 Tomatillos, husked rinsed, cored and halved
1 small Onion(s), coarsely chopped
3 Garlic clove(s) coarsely chopped
1 6\" yellow corn tortilla
¼ teaspoon Cumin seeds
¼ teaspoon Coriander seeds
1 pinch Aniseed
1 cup Vegetable stock
1 teaspoon Moderately hot pure chile powder
1 pinch Ground allspice
Salt and pepper to taste

Directions

1. Preheat oven to 450F. Roast peppers on a baking sheet for about 20 minutes, until charred all over. Let cool; peel peppers and discard stems, ribs, and seeds. Cut into large pieces.

2. Meanwhile, roast the tomatillos and onion in a small baking dish for about 15 minutes, or until tender and golden. Stir in the garlic and roast for 5 minutes more. Bake the tortilla on the oven rack for about 4 minutes until crisp. let cool slightly, then break tortilla into small pieces.

3. In a skillet, toast the cumin, coriander and aniseed over moderately high heat until fragrant, about 30 seconds. Transfer to spice grinder and grind to a powder.

4. In a blender or food processor, combine the peppers, tomatillo mixture, tortilla, ground spices, vegetable stock, chile powder, and allspice. Puree until smooth and transfer to a small saucepan. Bring to a boil over moderately high heat and simmer, stirring, until slightly thickened, about 20 minutes. Add salt and pepper to taste.

Can be made up to 1 day ahead; cover and refrigerate. Serve with pasta.

Food and Wine June 1995

Submitted By DIANE LAZARUS On 06-09-95

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