Asian Mole

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This sauce is much adapted from a ming tsai recipe. It goes well with chicken, pork, vegetables or tofu. I haven't tried it with seafood, but i imagine it would go wonderfully with shrimp (and one reviewer really liked it over salmon).

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Steps

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Over medium-high heat , saut onions , garlic , ginger and chile until caramelized.

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Deglaze pan with wine.

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Add cranberries and 1 / 4 cup of water , and cook until about three fourths of the liquid is absorbed.

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Transfer to a processor while warm , so that chocolate will melt.

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Blend with rest of ingredients , including remaining 3 tablespoons of water , until smooth.

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Salt and pepper to taste.

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Serve over meat , tofu , or vegetables.

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Ingredients

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peanut oil, onion, garlic, ginger, jalapenos, red wine, dried cranberries, water, cinnamon, fresh thyme, black sesame seed, vanilla extract, cumin, sugar, sliced almonds, unsweetened chocolate, salt, fresh ground black pepper