Green Mole Sauce II

Recipe Ingredients

1/2 cup	55g / 1.9oz	Shelled pumpkin seeds
1/4 cup	59ml	Shelled pistachio nuts
1/4 cup	59ml	Roasted pine nuts
1 tablespoon	15ml	Tamarind paste
1/4 cup	36g / 1.3oz	Chopped roasted peeled poblano, New
		Mexican Green or Anaheim chile pepper
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Dark cane or corn syrup
1 teaspoon	5ml	Distilled white vinegar
1 cup	237ml	Olive oil

Recipe Instructions

In the bowl of a food processor or blender, combine all of the ingredients and puree until smooth and creamy, stopping once to scrape the sides of the bowl. This sauce can be refrigerated in an airtight container for up to one week, or frozen for up to one month.

This recipe yields 1 1/2 cups sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A23) - from the - TV FOOD NETWORK

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