The flavor and textures of this sauce are reminiscent of the moles and pipians (sauces made from ground nuts and seeds) of Mexico. Enjoy this sauce on eggs or sandwiches, add a dollop to your favorite soup, or simply scoop it up in a fresh warm tortilla.
Preheat oven to 400. Rub garlic cloves with olive oil, place on cookie sheet, and roast until brown all over, stirring occasionally, about 5 minutes. Meanwhile, place ancho chiles in hot water for 20 minutes to reconstitute, then drain and finely chop. Remove garlic from oven, and when cooled, squeeze garlic from peel. Place almonds and sesame seeds into a food processor and purée. Add chiles, onion, garlic, salt, and hot sauce and purée to combine. with machine running, add the chicken stock slowly and blend until well combined.
Makes 1 cup
The Great Hot Sauce Book
By Jennifer Trainer Thompson
Photographs by Kristen Brockmann
4 1 /2 x 10 1 /4 inches
144 pages, full-color illustrations
$14.95, paper, ISBN: 0-89815-783-8
Publication Date: November 25, 1995
Reprinted by permission.
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