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.

No additional tips available.

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

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.

Mark Miller's Fruit And Chili Mole

How did you like this recipe?

Frequently Asked Questions