Emeril'S Mole Sauce

• 1/2 cup shelled pumpkin seeds
• 1/4 cup shelled pistachio nut
• 1/4 cup roasted pine nuts
• 2 poblano peppers
• 1 medium onion, quartered
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon tamarind paste
• 1 tablespoon dark corn syrup
• 1 teaspoon distilled white vinegar
• 1 cup olive oil
• 1 tablespoon olive oil
• 1/2 cup chicken stock
• 1/2 cup heavy cream

1. Preheat oven to 400u0b0F Place the nuts, peppers and onions on a baking sheet.
2. Drizzle with 1T olive oil. Roast for 10-15 minutes.
3. Remove from the oven and peel, seed and chop the peppers.
4. In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1T dark cane syrup, vinegar and olive oil.
5. Puree until creamy, stopping once to scrape the sides of the bowl.
6. Turn the sauce into a saucepan.
7. Whisk in the chicken stock and cream.
8. Bring the sauce up to a boil and reduce to a simmer.
9. Cook for two minutes. Remove from heat and keep warm.

pumpkin seeds, pistachio nut, nuts, peppers, onion, chili powder, ground cumin, salt, tamarind paste, corn syrup, white vinegar, olive oil, olive oil, chicken stock, heavy cream

Taken from www.food.com/recipe/emerils-mole-sauce-395141 (may not work)