This Mexican sauce recipe is loosely based on mole poblano, but this is a store cupboard version that’s quick and easy.
1 onion, finely chopped
1 chilli, preferably a dried chipotle chilli that was been reconstituted in hot water and finely chopped, but I’ve also made this with a finely chopped fresh red chilli.
2 garlic cloves, finely chopped
1 tbsp olive oil
2 tbsp toasted sesame seeds, 1 tbsp for the sauce, 1 tbsp for garnish
1 tbsp chopped almonds (I use flaked almonds and chop them into small pieces using a mezzaluna. I would use ground almonds if that was what I had in the cupboards)
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground cumin
3 tbsp tomato purée (you could alternatively use 3 tomatoes, peeled and chopped, but I don’t always have fresh tomatoes in the house)
1 tbsp peanut butter
25g plain chocolate
350ml vegetable stock
(An authentic mole poblano would also have a handful of raisins in, add them if you want, but I prefer this without.)
1. Heat the oil in a large saucepan and cook the onions, garlic and chillis gently until soft.
2. Add the sesame seeds, almonds, ground cinnamon, cloves and cumin and cook for 2 minutes, stirring well.
3. Add the tomato purée, stock, peanut butter and chocolate and stir well. Cook at a simmer for 10 minutes.
While the sauce is simmering, I would usually throw in a selection of vegetables and legumes to cook.
If you would prefer to make a more traditional mole poblano sauce, there are recipes on the BBC website that you could adapt.