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Archive for June 7th, 2010

 

This sauce is a wonderfully thick, rich and quick version of  Mexican mole that was inspired by a gift.   Recently, a friend of ours went to Santa Fe, New Mexico and upon her return, she gave us some incredible artisanal drinking chocolate that she had purchased from the Kakawa Chocolate House.  [Thank you, Marti!] 

Later, as I was drinking it, all I could think about was how I could  integrate this savory and spicy chocolate into food.  This sauce was the first thing that came to mind because I love the combination of  pumpkin and chocolate.  The only problem was that I had to wait for more to arrive before I could start tinkering about in the kitchen.  You see,  I had to order more since it had all disappeared.  In order to prevent the problem from reoccuring, I ordered two bags; the chocolate is just that good.

 

Chili Chocolate and Pumpkin Pasta Sauce

Ingredients:

1-15 oz can pureed organic pumpkin [I use Farmer’s Market Organic ]

1 cup hot water

4 dried guajillo peppers, deseeded

4 roma tomatoes

1 onion, halved

4 cloves garlic

¼ tsp cumin

2 tsp dried Mexican oregano

2 tsp no chicken bouillon

2 T Walnut oil

1 ball  Kakawa artisanal chocolate [I used the Chili Chocolate Elixir blend for this]

Salt and pepper to taste

Pumpkin seeds, for garnish

Golden raisins, for garnish

1-15 oz can organic black beans, drained and rinsed, for garnish

Directions:

Place the guajillo chilis in a hot dry pan.  Toast each side, careful not to burn.  Transfer to a bowl and add 1 cup hot water to rehydrate.

To the same hot dry pan, add the onion halves and tomatoes.  Blacken the sides.  Transfer to a blender.  Add the guajillos and soaking liquid, garlic and pumpkin puree.  Process until the sauce is smooth.  Transfer to a pot and bring to a simmer on the stove.

Add the cumin, oregano and bouillon.  Continue to simmer for a few minutes and then add the chocolate.  Reduce heat.   Whisk the chocolate into the sauce.  Cover and let sit as you cook the pasta.  Just prior to serving, add the walnut oil and season with salt and pepper. 

Serve over pasta [I used chewy Udon noodles] and garnish with black beans, pumpkin seeds and golden raisins.

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