GROUND CHIPOTLE CHILI PEPPERS - 2 OZ.
GROUND CHIPOTLE CHILI PEPPERS - 2 OZ.
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(Capsicum annuum) These finely ground jalapeno chili peppers are lightly smoked and have some nice heat to them. They are excellent in dips, sauces and dressings. For some really detailed information about chipotle peppers go to wikipedia and see chipolte.

Our Favorite Chicken Mole Recipe
2-3 Pasilla (Pablano) or Ancho Peppers
14 oz can of diced tomatos
1 small onion
1 clove garlic
1/2 cup almonds
1/4 cup raisins or prunes
1/2 tsp. cinnamon
1/2 tsp. cloves*
1 tbsp. sesame seeds*
1/2 tbsp. coriander seed*
(*grind in coffee mill)
1/2 tbsp. cumin
1 tbsp. ground Chipotle Chili Peppers
1 cup chicken broth
1 oz unsweetened chocolate
1/2 cup brewed coffee
salt to taste
3-4 lbs. chicken breasts or legs.

Remove stems and seeds from chili peppers, cut into pieces. Place in a food processor with onion, garlic, tomatoes, and all spices/seasonings. Puree until mixture is smooth. Add pureed mixture to saucepan and cook over low heat stirring often for 10 minutes. Add chicken broth, coffee and chocolate. Again cook for 10 minutes stirring often. Remove from heat and set aside. Wash chicken, pat dry. Brown in cast iron kettle in olive oil. When all pieces have been browned, add sauce to kettle, simmer for at least 45 minutes, until chicken is very tender. This mole gets better the longer it simmers!