Chili Chocolate Mole
By the way, the jar is not sweet at all - the chocolate only provides the authentic Mexican taste kick.
Here's how it works:
chop 60g almonds and crumble 30g tortilla chips (no additives or flavor enhancers). Put 1 tsp aniseed or powder in a pan with 2 tablespoons of sesame seeds and and toast for a few minutes over medium heat . Keep stirring and watch that nothing burns. Remove the pan from the heat and allow to cool.
Then with 3 - 4 tsp chilli powder , 1 1/4 tsp ground cinnamon , > Mix 1 teaspoon dried marjoram , 1/2 teaspoon ground cumin and 1/2 teaspoon salt and finely chop in a blender or lightning chopper. ( ATTENTION : If you are very sensitive to sharpness, take only half the amount of chili powder first.) The finished mole can still be sharpened if needed.)
Heat 3 tablespoons of peanut or frying oil in a heavy-bottomed pan. Add 4 chopped garlic cloves . When the garlic starts to sizzle, add 1 chopped onion to the pan and fry 5 minutes . Occasionally stir.
Provide 1/2 liter of warm vegetable broth . Beat 2 tablespoons of peanut butter with a few spoons of vegetable stock. Then add the smoothed peanut butter with the remaining vegetable broth, 1 can of chopped tomatoes and the spice mixture to the pan and stir until well blended. Boil once, reduce heat and simmer for 8 - 10 minutes until the sauce has reduced slightly.
Remove from heat, mix once with a blender. Chop 50g of dark chocolate (60% or 70% cocoa) and melt in the jar while stirring. Finally, season with salt and pepper and maybe some chilli powder .
Serve warm or cold. The mole thickens as it cools. For a less luscious consistency, simply stir with some vegetable stock.
I almost forgot: The recipe comes from "Veganomicon" from (Attention!) Isa Chandra Moskowitz and Terry Hope Romero.