Mole Blanco

• 1/2 white onion, peeled
• 3 -4 garlic cloves, peeled
• 2 peppercorns, preferably white
• 1 pinch ground cinnamon
• 5 cumin seeds
• 1 jalapeno pepper, stemmed and seeded
• 2 tablespoons corn oil (or other neutral oil)
• 1 cup pine nuts
• salt

1. Put onion, garlic, peppercorns, cinnamon, cumin and jalapeno in a blender. Add enough water to allow machine to puree mixture. Blend until uniformly smooth.
2. Put oil in a deep skillet or broad saucepan over medium heat. Add pureed mixture and cook, stirring almost constantly, until reduced and thickened.
3. Put pine nuts in a blender with enough water to allow machine to puree; blend until smooth.
4. Add pureed pine nuts to simmering mixture and salt to taste. Cook, stirring, until thickened, 5 to 10 minutes; taste and adjust seasoning and serve with chicken or fish.

white onion, garlic, peppercorns, ground cinnamon, cumin seeds, pepper, corn oil, nuts, salt

Taken from www.food.com/recipe/mole-blanco-226376 (may not work)