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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I am posting this mainly for me so I do not lose the recipe. We love this served with baked chicken, rice and pinto beans. Ingredients:
4 dried ancho chili peppers |
1 teaspoon fresh thyme leave |
4 cups chicken stock |
2 garlic cloves |
1/2 cinnnamon stick |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup raisins |
1/4 cup almonds |
1 tablespoon sesame seeds |
1/4 teaspoon marjoram |
1/4 teaspoon allspice |
1/4 teaspoon clove |
1 tablespoon oregano |
1/4 teaspoon cumin |
2 slices mexican chocolate |
Directions:
1. Stem and seed ancho chili peppers.
2. in a saucepan combine chili peppers, garlic, thyme, cinnamon, raisins salt and pepper.
3. simmer for 20 minutes and let cool slightly.
4. In a skillet combine almonds, sesame seeds, marjoram, allspice, cloves, oregano, cumin and toast slightly.
5. In a blender combine the dry ingredents into the chili chicken stock mixture.
6. Blend until smooth and add in chocolate until well blended.
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