Date: Fri, 22 Oct 93 23:50:15 PDT
From: Michelle Dick (artemis)
From: The Live Longer Now Cookbook by Jon Leonard and Elaine Taylor
(an early Pritikin cookbook).
GREEN MOLE SAUCE
8 fresh tomatillos (or one 10-ounce can of tomatillos)
1 small onion, chopped
2 T chopped fresh cilantro
2 T finely chopped canned California green chiles
(If tomatillos are fresh rather than canned, cook them, covered, in
1/2 cup water over medium heat about 15 minutes or until tender.
Cool.) Chop and blend tomatillos in blender until fairly smooth.
Saute onion in 1/4 cup water, then combine with tomatillos and other
ingredients. Cover and simmer 15 minutes, stirring occassionally.
Makes 1 cup. For convenience, freeze sauce in ice-cube tray. Use
frozen cubes as needed. GREEN MOLE SAUCE is used as Mexican-style
sauce for (censored). It is also used to make RED MOLE SAUCE.
RED MOLE SAUCE
1/2 cup GREEN MOLE SAUCE
1/3 cup RED CHILI LIQUID (see recipe below)
(1 clove garlic, cut in half)
(Pinch of oregano)
(Pinch of pepper)
(Pinch of cumin)
Stir ingredients together and heat through. Remove garlic after
heating, if cut garlic has been used. Makes 1 cup. Use as
Mexican-style sauce for (censored).
RED CHILI LIQUID
2 dried, mild red chiles (pasilla, ancho, or California)
1 cup boiling water
Toast chilies on cookie sheet in 400 deg F oven for a few minutes
only, until their aroma can be smelled. Be careful not to burn. Cool
enough for easy handling. Remove seeds, stems, and pith. Rinse, and
cover with boiling water. Let stand 2 hours. Store in refrigerator
and use as needed. Remove chilies just before using. Makes 1 cup.
(Flavor intensifies if chilies remain in their liquid.) Liquid may be
frozen in small cubes for convenience.