A tasty accompaniment to plantain chips. This mole recipe is designed as a dip, but can be thinned with 1-2C vegetable broth for drizzling over vegetables. Traditional mole is quite a time-intensive production, so consider this an American spin-off.
1/2C almonds, sliced or chopped
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp peanut oil
one 14-oz can fire-roasted diced tomatoes (one with green chiles added, if you can find it)
2 tbsp chile powder (either ancho or a blend of Mexican chile powders, depending on heat preference)
1 1/2 tsp ground garam masala, homemade or store bought
1/2C semi-sweet chocolate chips
1/2 tsp salt
2 tsp lime juice
In a small skillet over medium heat, toast the almonds until golden and fragrant – about 2-3 minutes. Grind almonds in a food processor or blender and set aside. In a 3-quart pot over medium heat, saute the onion and garlic in peanut oil until the onion is soft and golden, about 5 minutes. Stir in the tomatoes, chile powder, and garam masala and bring to a rapid simmer. Simmer for 5 minutes, then stir in the ground almonds, chocolate chips, and salt. Stir until the chips have melted and simmer another 2 minutes. Remove from heat and allow to cool for 5 mins. Add the lime juice, then use an immersion or regular blender to puree the mixture into a very smooth, thick paste. Taste for lime juice and salt adjustments.
Credit: Vegan Eats World