Mark Miller's Fruit And Chili Mole Recipe

Name: Mark Miller's Fruit And Chili Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried cascabel chilies, stemmed and seeded; 4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded; 2 ounces dried chipotle chilies, stemmed and seeded; 4 ounces dried ancho chilies, stemmed and seeded; 2 quarts water; 1/2 pound Roma tomatoes; 2 cloves garlic, roasted and peeled; 1 3/4 cups diced fresh pineapple; 1/2 pound ripe bananas; 1 large green apple (Granny Smith or pippin), peeled, cored and chopped; 1 1/2 teaspoons cinnamon; 1 tablespoon cider vinegar; Pinch ground clove; 1/4 teaspoon ground allspice; 2 teaspoons salt; 1 tablespoon sugar; 3 tablespoons peanut oil

Servings: persons

2 ounces dried cascabel chilies, stemmed and seeded
4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded
2 ounces dried chipotle chilies, stemmed and seeded
4 ounces dried ancho chilies, stemmed and seeded
2 quarts water
1/2 pound Roma tomatoes
2 cloves garlic, roasted and peeled
1 3/4 cups diced fresh pineapple
1/2 pound ripe bananas
1 large green apple (Granny Smith or pippin), peeled, cored and chopped
1 1/2 teaspoons cinnamon
1 tablespoon cider vinegar
Pinch ground clove
1/4 teaspoon ground allspice
2 teaspoons salt
1 tablespoon sugar
3 tablespoons peanut oil

1
In a cast-iron skillet, or in an oven at 250 degrees, dry-roast the chilies for 5 minutes, being careful that they don't blacken.
2
Shake once or twice.
3
Place the chilies and water in a large saucepan and cover; simmer slowly for 30 minutes over medium heat to rehydrate.
4
Drain, reserving 1 cup of water and the chilies; let cool.
5
Place the tomatoes in a skillet over medium-high heat and let blacken, about 5 minutes.
6
Place the chilies, tomatoes and remaining ingredients except for the oil in a blender; puree.
7
If the mixture becomes too dry, add a little of the reserved chili water.
8
Put through a strainer.
9
Heat the oil in a high-sided skillet until it just begins to smoke.
10
Add the sauce and cook for 3 to 4 minutes, stirring continuously, to heat through.
11
Serve over grilled meats or fish.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 ounces dried cascabel chilies, stemmed and seeded, 4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded, 2 ounces dried chipotle chilies, stemmed and seeded, 4 ounces dried ancho chilies, stemmed and seeded, and more.

Yes, Mark Miller's Fruit And Chili Mole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mark Miller's Fruit And Chili Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions