ingredients:
¾ C oil for frying (a flavorful oil like tallow or lard is best, but vegetable oil will do)
5 medium tomatillos (about 12 oz)
7 oz dried chiles (a combination of guajillo, pasilla, and ancho – avoid smoky chipotle)
5 garlic cloves
¾ C toasted sunflower seeds
1 C toasted pumpkin seeds
½ C raisins
¼ C Enjoy Life Crunchy Flax Cereal
1 Enjoy Life boom CHOCO boom Dark Chocolate Bar
½ t ground cinnamon
¼ t ground anise
¼ t cloves
⅓ C sugar
2 T fine sea salt
directions:
The Slow Way
Peel and wash the tomatillos. Place in a baking pan and broil the tomatillos until they are mottled black and soft all over, about 4-5 minutes per side. Set aside in the bowl of a food processor or in a blender.
Heat the oil in a medium size sauce pan to about 375F. If it smokes, it is too hot.
Carefully fry the peppers in the oil, about 10-20 seconds on both sides. The peppers will change color and puff. Do not allow the peppers to smoke as this will make them VERY bitter.
Drain the oil from the peppers and put it back in the pan with the rest of the oil, if possible. Place the peppers in a bowl and cover with hot water for 30 minutes, or soft.
While the peppers are soaking, fry the garlic in the oil and remove when the garlic is golden. Do not overfry or the garlic will be bitter. Remove from oil and place in the food processor bowl with the tomatillos.
If your sunflower and pepitas are not toasted, you can fry them in the oil carefully.
Add raisins to the oil – they will lighten and expand. Remove from the oil, shaking off excess, and place in bowl with tomatillos. Also add the cinnamon, anise and cloves to the bowl. Puree until smooth, adding chicken stock if you need more liquid to get it to run. Empty the puree into a small bowl and set aside for later.
Take the peppers and de-stem them as much as possible. Remove them from the soaking liquid but reserve the liquid. Puree the peppers in the blender or the food processor until fine. If you need more liquid, add a little of the soaking liquid, checking first to see if it is bitter. If it is, don’t use it, just add stock to the puree.
Add the pepper puree to the bowl that contains the frying oil – it is aromatic and add a lot of flavor. If the bowl is too small, transfer to a bowl that holds 4 quarts. Simmer the sauce for about 30 minutes, or until it is reduced – make sure you cover the top with a lid slightly cocked to the side so steam can escape OR a splatter guard. This will splatter a lot.
After 30 minutes add the tomatillo puree to the mix. Add in a little chicken stock to thin, about two cups, plus 2 C of the pepper soaking liquid if it is not bitter – if it is, add chicken stock in its place. Add in the chocolate bar.
Simmer for 2 hours with a lid not quite covering the top, or a splatter guard.
After two hours, add the salt and the sugar. If it is not salty enough, add more, ¼ t at a time. Once cool, strain sauce to remove any stray seeds or pieces.
Use immediately or store in the refrigerator for up to a week, in the freezer for up to a month.
The Fast Way
Place peppers on a sheetpan. Roast at 350F until puffy but not burnt. At the same time roast the tomatillos until soft and slightly darkened.
Place roasted peppers in hot water to soak for 30 minutes. Meanwhile, toast sunflower seeds and pumpkin seeds.
Once peppers are soaked, combine the peppers, tomatillos, seeds, spices, raisins, sugar, chocolate and salt. Puree all of it together in 2 batches. Strain through a sieve.
Once strained, place in large soup pan, add 1-2 quarts of chicken stock and cook for two hours. Cool.
Store in an airtight container. Serve in place of bbq sauce with corn tortillas and lots of Daiya cheese.
