Pasilla Mole

Based on this recipe, but a little more velvety and a couple of important points in the recipe clarified. This is actually a very healthy sauce if eaten in moderation.

INGREDIENTS:

• 4 dried pasilla peppers
  
• 1 28-oz can roasted tomatoes
• 1 medium yellow onion, chopped
• 1 cup chicken broth
• 1/4 cup pumpkin seeds, roasted (or raw, see below)
  
• 3 tbsp raisins or black currants
• 1/2 tsp ground cloves
• 3/4 tsp cinnamon
• 1 1/2 tbsp minced cilantro
• several grinds of black pepper
• 1 oz unsweetened chocolate
• 2 oz bittersweet chocolate (I had 70% cacao)
• 1 1/2 tsp salt

DIRECTIONS:

1. Soak the peppers in hot water for 10 minutes, turning once with a fork. Wearing gloves, remove the stems and discard.
2. If pumpkin seeds are raw: put seeds in an untreated pan (not non-stick) and cook for 60-90 seconds, turning constantly, until temperature starts to change. Immediately transfer to plate or food processor; they will continue to cook once removed from the heat.
   
3. Combine all ingredients except chocolate and salt in a blender and process on high for 2 minutes.
4. Transfer blended mixture to a large saucepan. Simmer, covered, for 20 minutes, stirring occasionally.
5. Add the chocolate and salt. Chocolate will melt instantly. Adjust salt if necessary. Serve or transfer to jars.

Makes about 5 cups.