Serves: 5
Total Calories: 60
1. Submerge the chiles in a bowl of hot water and soak 30 minutes. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-low heat and cook the yellow pepper and onion slowly, covered, stirring frequently, until they are limp and tender, 6 to 8 minutes. Stir in the garlic, sugar, cumin, allspice, and cloves. Immediately transfer the mixture to a blender.
2. Drain the soaked chiles, discarding the soaking water, and add to the blender along with the tomatillos and hoja santa. Add 1/4 cup of water and purée until smooth. If too thick to blend, add about 2 tablespoons water and blend again. Pour the sauce through a strainer into a large bowl, pushing with a wooden spoon to extract all the pulp. Discard the debris.
3. Heat the remaining tablespoon of oil in a saucepan. Pour the sauce into the pan. Add the salt and pepper. Cook, covered, stirring occasionally, about 10 minutes, to blend the flavors. The sauce is ready to use, or, refrigerate in a covered container, 3 to 4 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yellow Mole recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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