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Hi, my name is Gail Hoffman from North Florida and on behalf of Expert Village I'm going
to show you how to make mole poblano sauce. So we have our peppers that we rehydrate and
as you can see, they are more softer now. We are just going to pull the skin off of
them and put them in a food processor. I have also have the poblano chilies that we roasted,
pan roasted and we let them steam. I'm going to just pull the stems off of those, you can
leave the seeds in. The seeds add a little bit more heat, you can take them out to depending
on how much heat you want. We can always add more spice but you can not take it out something
to keep in mind when working with peppers. Also wash your hands very well after you handle
them before touching your eye. I'm also going to add 1 of my chipotle peppers and these
are very very spicy. So that is going to spice them up and then into the food processor and
we would puree that. I'm also going to add some chicken stock which is going to help
the pureeing process. Probably for all those peppers, I'm going to use about a half a cup
of chicken stock. Now you can see, we have puree peppers. Those are spicy!