Mole Sauce

The peppers, they were labeled wrong. I was supposed to get Serrano, habanero, and jalapeno. I got habanero, jalapeno, and cayenne. So my After Burner sauce will be missing the Serranos this year. I also had to figure out what to do with the cayenne peppers. I concocted a hot season salt with them that has yet to get a decent name. Trish suggested George. Silly.

I am finally harvesting the jalapeno peppers. I usually just preserve them in a little white vinegar, but there is always way too much left over every year. I hate wasting them. So I did a little searching and found Mole (Mo Lay) sauce. This sounded good. For my version I roasted five jalapenos on our grill and then dehydrated them. Then I placed them in our food dehydrator over night. I was planning on storing them or I would have skipped that step.

This morning I decided to try a mole sauce. I put the peppers in our mini crock pot and added about a cup of water and 1/4 cup of balsamic vinegar. After a couple of hours I added 1/3 cup of brown sugar, fresh ground black pepper, 1/4 teaspoon each nutmeg, paprika, cinnamon, and, for lack of a better name, George salt. I let this simmer for another couple of hours and then used my wand blender to blend in the peppers. Then I added about 1/2 a cup of ketchup. That's right ketchup. I baked some chicken with this sauce and it was lovely.

Don't be hatin on the ketchup. My mama makes the best barbaque sauce ever with ketchup as the base.