So I got these tomatilloes at the market, and a whole big box of peppers and chillis and then I had this black chocolate and I had pumpkin seed meal, and all of this pretty much said ‘Mexican’ to me, but there’s a problem – I really don’t know thing one about Mexican cooking. I’m sort of aware of flavours that go together, but not how to make them do so, or anything like that.
When in doubt, I roast things, so I did that with the vegetables, and then stared at it all in confusion for a while, before sticking everything in a blender with a bunch of extra spices and other bits and pieces. It tasted pretty much as I imagine mole sauce is supposed to taste – spicy and chocolatey and dense – but then I didn’t know what to put it on. I wound up roasting some zucchini and pumpkin and stirring the mole through that, and then I didn’t know what to put *that* on. Rice? Corn chips? Tortillas? And what about protein? And – argh. I don’t know. I still don’t know. Something tells me it would be excellent on chicken, which is a fat lot of good to me right now.
Anyway, I do know that it’s a tasty sauce – fresh-tasting and bitter and chocolatey and aromatic and peppery-hot – so I’m writing it up here just as a sauce, and maybe one of you will be able to figure out what it’s for…
Your Shopping List6 tomatillos 4 small tomatoes 2 chillis (one red and one green is fun) 3 small round peppers 3 capsicums, assorted colours 5 long frying peppers, also sometimes called sweet chillis, assorted colours 1 bulb garlic 3 tbsp olive oil 1/2 tsp cumin 1/2 tsp oregano 50 g pumpkin seed meal, or pumpkin seeds, toasted and then ground 40 g black chocolate – 99% cocoa, so the really bitter stuff – chopped 1/2 tsp cinnamon 1/4 tsp chipotle pepper 1/4 tsp allspice 1/4 tsp thyme salt, to taste