Mole sauce (pron. Mo-lay) is a rich, deep, smoky sauce originating from Mexico with both chocolate and chilli; use fewer chillis and leave out the seeds for a milder taste. Serve with guacamole and soured cream.

Ingredients
10 red chillies
2 tsp coriander seeds
1 tsp sesame seeds
25g flaked almonds
5 black peppercorns
2-3 cloves
1 onion, sliced
3 garlic cloves, crushed
100g 70% Dark Extra Bitter chocolate chips    
1 tbsp cocoa powder  
400g can of chopped tomatoes
Pinch of cinnamon
Sugar, to taste
150ml stock 
Light vegetable oil for frying

Method
Put the chillies, coriander seeds, sesame seeds, almonds, peppercorns and cloves in a pestle and mortar and crush. Tip into a frying pan and dry-fry for a minute or so, until lightly browned and fragrant.

In a separate pan, fry the onion, garlic and cocoa powder in a little vegetable oil for two minutes.

Add the tomatoes and bring to the boil, then add all the dry-fried spices, the cinnamon, sugar and stock and cook for 25 minutes. Transfer to a blender and blend until smooth. Turn out and fold in the chocolate.

Uses for this sauce:

• Enchildas – fried vegetables, beans, meat or chicken in a tortilla wrap.
• Chilli con Carne – brown some minced beef, add red kidney beans and the mole sauce (no need to put through a blender first).
• Chicken mole – brown pieces of chicken; add sauce and cook gently for 25 mins.