2 c  Cups
4    Dried Pasilla chiles, stems
-and seeds removed
4    Dried red New Mexican
-chiles, stems and seeds
-removed
1 md Onion, chopped
2    Cloves garlic, chopped
2 md Tomatoes, peeled and seeds
-removed, chopped
2 tb Sesame seeds
1/2 c  Almonds
1/2    Corn tortilla, torn into
-pieces
1/4 c  Raisins
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1/4 ts Ground coriander
3 tb Shortening or vegetable oil
1 c  Chicken broth
1 oz Bitter chocolate (or more to
-taste)

Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame
seeds, almonds, tortilla, raisins, cloves, cinnamon,
and coriander. Puree small amounts of mixture in a
blender until smooth.

Melt shortening in a skillet and saute the puree for
10 minutes, stirring frequently. Add chicken broth
and chocolate and cook over very low heat for 45
minutes. The sauce should be very thick. Remaining
sesame seeds are used for garnish.

Sauce is excellent with poultry.

The Whole Chili Pepper From the collection of Jim
Vorheis