Believe it or not, this is a less complicated way to make mole sauce. Mole is a ridiculously rich Mexican sauce that usually takes all day to make. Many variations include dark chocolate, as Sizzle Grove's does, and of course we bamf it up by making it caffeinated, just as we do with our standard Espresso Barbecue Sauce. We take out a few steps, but we also have you cook it on the smoker to really turn it into a barbecue sauce. At least we're not asking you to reconstitute the dried chilis or simmer the raisins. They'll all simmer enough in the end.
PART 1 INGREDIENTS:
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp black peppercorns
1 piece of cinnamon stick (about a centimeter's worth)
PART 2 INGREDIENTS:
1 New Mexico or Anaheim chili (dried is fine)
1-2 hot chilis (Thai chilis are great, or even smokey chipotles would work)
Half a handful of almonds
Half a handful of raisins or dry currants
2 small squares dark chocolate (85% = awesome)
1 tbsp white or rice wine vinegar
Drizzle of olive oil
PART 3 INGREDIENTS:
1 small can tomato sauce or puree
1 cup ketchup
Double shot of espresso
Half a medium onion, fine chopped
2 cloves garlic, minced
Drizzle of olive oil
2 tbsp honey
1 tsp sea salt
1. Toast Part 1 ingredients dry in a pan until they become aromatic.
2. Blend Part 2 ingredients in a blender (starting with dry ingredients, then adding liquid ingredients) until very fairly smooth.
3. Add Part 1 ingredients to blender, blend until well incorporated.
4. In a saucepan, simmer onions and garlic and olive oil. If your grill/smoker is hot enough, you can start this outside, or start it inside. Add salt to help onions and garlic bleed out.
5. Bring outside (if not already) to the smoker, add tomato sauce, ketchup, espresso, salt, and honey. Let simmer until bubbling.
6. Add blended ingredients to saucepan, stir in. Let sit on the smoker while you barbecue, to infuse smoke flavor. If mixture becomes too thick, just add a bit of water every now and again.
Try smoking some chicken, shredding or chopping it, then using this sauce for enchiladas! Sprinkle with fresh, chopped cilantro.