Asian Mole

Name: Asian Mole
Ingredients: 1/2 tablespoon peanut oil or 1/2 tablespoon canola oil; 1/4 cup onion, chopped; 2 tablespoons garlic, chopped; 2 tablespoons ginger, chopped; 1/2 tablespoon jalapenos or 1/2 tablespoon serrano chili, chopped, including some of the seeds; 3/4 cup red wine; 1/4 cup dried cranberries; 7 tablespoons water, divided use; 1/8 teaspoon cinnamon; 3/4 teaspoon fresh thyme or 1/4-1/2 teaspoon dried thyme; 1 tablespoon black sesame seed, toasted; 1/8 teaspoon vanilla extract; 1/4 teaspoon cumin; 1 teaspoon sugar; 2 tablespoons sliced almonds, toasted; 1 ounce unsweetened chocolate, chopped; salt; fresh ground black pepper

18 ingredients

3 steps

Ingredients

1/2 tablespoon peanut oil or 1/2 tablespoon canola oil
1/4 cup onion, chopped
2 tablespoons garlic, chopped
2 tablespoons ginger, chopped
1/2 tablespoon jalapenos or 1/2 tablespoon serrano chili, chopped, including some of the seeds
3/4 cup red wine
1/4 cup dried cranberries
7 tablespoons water, divided use
1/8 teaspoon cinnamon
3/4 teaspoon fresh thyme or 1/4-1/2 teaspoon dried thyme
1 tablespoon black sesame seed, toasted
1/8 teaspoon vanilla extract
1/4 teaspoon cumin
1 teaspoon sugar
2 tablespoons sliced almonds, toasted
1 ounce unsweetened chocolate, chopped
salt
fresh ground black pepper

Directions

1

Over medium-high heat, saute onions, garlic, ginger and chile until caramelized.
2

Deglaze pan with wine. Add cranberries and 1/4 cup of water, and cook until about three fourths of the liquid is absorbed.
3

Transfer to a processor while warm, so that chocolate will melt. Blend with rest of ingredients, including remaining 3 tablespoons of water, until smooth. Salt and pepper to taste. Serve over meat, tofu, or vegetables.