Mark Miller's Fruit And Chili Mole

Name: Mark Miller's Fruit And Chili Mole
Total time: 1 h
Yield: About 3 1/2 cups
Cuisine: malaysian
Ingredients: 2 ounces dried cascabel chilies, stemmed and seeded; 4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded; 2 ounces dried chipotle chilies, stemmed and seeded; 4 ounces dried ancho chilies, stemmed and seeded; 2 quarts water; 1/2 pound Roma tomatoes; 2 cloves garlic, roasted and peeled; 1 3/4 cups diced fresh pineapple; 1/2 pound ripe bananas; 1 large green apple (Granny Smith or pippin), peeled, cored and chopped; 1 1/2 teaspoons cinnamon; 1 tablespoon cider vinegar; Pinch ground clove; 1/4 teaspoon ground allspice; 2 teaspoons salt; 1 tablespoon sugar; 3 tablespoons peanut oil

Recipe from Mark Charles Miller

Adapted by Richard Flaste

Total Time: 1 hour
Rating: 3(7)
Comments: Read comments

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Ingredients

Yield:About 3½ cups

2ounces dried cascabel chilies, stemmed and seeded
4ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded
2ounces dried chipotle chilies, stemmed and seeded
4ounces dried ancho chilies, stemmed and seeded
2quarts water
½pound Roma tomatoes
2cloves garlic, roasted and peeled
1¾cups diced fresh pineapple
½pound ripe bananas
1large green apple (Granny Smith or pippin), peeled, cored and chopped
1½teaspoons cinnamon
1tablespoon cider vinegar
Pinch ground clove
¼teaspoon ground allspice
2teaspoons salt
1tablespoon sugar
3tablespoons peanut oil

Ingredient Substitution Guide

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Preparation

Step 1
In a cast-iron skillet, or in an oven at 250 degrees, dry-roast the chilies for 5 minutes, being careful that they don't blacken. Shake once or twice.
Step 2
Place the chilies and water in a large saucepan and cover; simmer slowly for 30 minutes over medium heat to rehydrate. Drain, reserving 1 cup of water and the chilies; let cool.
Step 3
Place the tomatoes in a skillet over medium-high heat and let blacken, about 5 minutes. Place the chilies, tomatoes and remaining ingredients except for the oil in a blender; puree. If the mixture becomes too dry, add a little of the reserved chili water. Put through a strainer.
Step 4
Heat the oil in a high-sided skillet until it just begins to smoke. Add the sauce and cook for 3 to 4 minutes, stirring continuously, to heat through. Serve over grilled meats or fish.