Homemade Mole Sauce

Directions

1. Toast the poblano peppers using a frying pan on high until they brown.
2. Remove the poblano peppers from the frying pan and put them in a medium bowl with hot water until they soften.
3. Roast the spring onion and tomato using a griddle on high for 5 minutes.
4. Strain the poblano peppers and mix them with the spring onion, tomato, sesame seeds, almonds, raisins, bread roll, and 150 milliliters chicken stock using a food processor/blender.
5. Heat the vegetable oil in a skillet on low flame.
6. Pour the blended sauce in the skillet using a strainer, and let it cook at low until the sauce thickens. If it’s too thick, add the remaining chicken stock.
7. Serve with chicken breasts or rice. You can also store the Mole Sauce in a sealed container for up to 1 month in the freezer.