More Matter

Kind of like a mole, kind of not, it’s good on tamales, and on other stuff too. All measurements, and processes, are approximate and adjustable to taste.

• Sauté 1/2 an onion, diced fine, in a decent amount of vegetable oil
• Add 1 finely grated carrot and sauté a bit more
• Simmer in 2 cups of vegetable stock
• Add the following to the simmering pot:
  • 2 bay leaves
  • 2 pasilla peppers
  • 2 cloves of garlic, crushed
  • 1/4 teaspoon ground cumin
  • 1/4 cup ground pepitas
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon pomegranate molasses
  • 1 teaspoon sweet paprika
  • 1 1/2 tablespoons tomato paste

Simmer the hell out of it, then remove bay leaves and pepper stems. I guess you could blend it too, if really desired.