Homemade Mole Sauce

• 5 chili pepper poblano, dried, seeded, cut open in half
• 1 spring onion
• 1 tomato small
• 1 1/4 cups chicken stock
• 1 teaspoon sesame seeds
• 10 almonds
• 10 raisins
• 1/4 roll bread
• 1 tablespoon vegetable oil
• salt as desired

1. Toast the poblano peppers using a frying pan on high until they brown.
2. Remove the poblano peppers from the frying pan and put them in a medium bowl with hot water until they soften.
3. Roast the spring onion and tomato using a griddle on high for 5 minutes.
4. Strain the poblano peppers and mix them with the spring onion, tomato, sesame seeds, almonds, raisins, bread roll, and 150 milliliters chicken stock using a food processor/blender.
5. Heat the vegetable oil in a skillet on low flame.
6. Pour the blended sauce in the skillet using a strainer, and let it cook at low until the sauce thickens. If it's too thick, add the remaining chicken stock.
7. Serve with chicken breasts or rice. You can also store the Mole Sauce in a sealed container for up to 1 month in the freezer.

chili pepper, onion, tomato, chicken stock, sesame seeds, almonds, raisins, roll bread, vegetable oil, salt

Taken from www.yummly.com/recipe/Homemade-Mole-Sauce-548933 (may not work)