Chipotle Mole: ChefMD™

Aired on Lifetime Television
Sunday, July 29 and September 16, 2007
Show 418

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Food As MedicineSM Tips: Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. Topical capsaicin is a treatment option for osteoarthritis pain.

Culinary Technique Tip: Capsaicin primarily resides in the seeds and fleshy white inner membranes. If you want to enjoy the pungency of peppers but minimize their heat, you can remove these parts, although capsaicin is responsible for much of chili pepper's healing properties.

Every Day Chipotle Mole

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 6 servings (1/3 cup each)
Calories: 103 per serving (43% from fat)

Ingredients:

3 cloves garlic, unpeeled
1 small onion, unpeeled, quartered
¼ cup raisins
1 (14½ oz.) can fire roasted tomatoes, undrained, such as Muir Glen
1/3 cup sliced unblanched almonds, toasted
1 tablespoon minced canned chipotle chili in adobo sauce
½ oz. dark chocolate candy bar, such as Ghirardelli 60% cacao bittersweet, chopped
½ teaspoon ancho chili powder
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons canola oil

Preparation:

Heat a large deep skillet or cast iron skillet over medium-high heat. Add garlic, onion and raisins. Cook five to six minutes or until garlic cloves and onion quarters are charred on all sides, turning with tongs several times (raisins will plump up). Turn off heat and let stand until cool enough to handle.

Meanwhile, combine tomatoes, almonds, chipotle chili, chocolate, chili powder, cinnamon and salt in a blender container. Cover and blend until fairly smooth. Peel the garlic and onion; add them to the blender with the raisins. Blend until fairly smooth adding a tablespoon or two of water if mixture is too thick to blend.

Heat oil in same skillet over medium heat. Add sauce from blender to the pan, cooking the sauce in the oil and simmer until thickened, six to eight minutes, stirring frequently. Store sauce in refrigerator up to one week. Serve over grilled or roasted chicken, fish or pork.

Substitutions:

Chipotle hot sauce may replace the chipotle chili in adobo sauce and Abuelita (Mexican) chocolate may replace the dark chocolate and cinnamon.

Tip:

Dry roasting the onion and garlic in a hot skillet gives them a smoky, sweet flavor. The fire roasted tomatoes and chipotle chili (smoked jalapeno) add more smoky notes to this complex sauce.

Nutritional Analysis:

Total fat (g): 5
Fat calories (kc): 47
Cholesterol (mg): 0
Trans fatty acids (g): 0
Saturated fat (g): 1
Polyunsaturated fat (g): 1
Monounsaturated fat (g): 3
Fiber (g): 2
Carbohydrates (g): 13
Sugar (g): 4
Protein (g): 2
Sodium (mg): 230
Calcium (mg): 3