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Peanut Mole Sauce

Peanut Mole Sauce
average rating
average rating (3)
rate/review
prep time
20 min
total time
20 min
makes
1 qt. or 32 servings, 2 Tbsp. each
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kraft
recipe by: kraft

What You Need!

2 large dried ancho peppers, seeded
1 can  (14-1/2 oz.) chicken broth
2 medium tomatoes, chopped (about 1-1/2 cups)
1 cup  PLANTERS Dry Roasted Peanuts
1/2 cup KRAFT Zesty Italian Dressing
2 slices  white bread, torn into bite-size pieces
2 chipotle chili peppers
1/4 tsp.  ground allspice

Make It!

COVER ancho peppers with hot water; let stand 20 min. or until softened. Drain.

PLACE peppers in blender container. Add remaining ingredients; cover. Blend until smooth.

SERVE sauce over cooked chicken, beef or pork.

Kraft Kitchens Tips

Food Facts
Use 2 cups of the sauce to make Braised Chicken in Peanut Mole Sauce.
Make Ahead
Freeze any leftover sauce in an airtight container for up to 2 months.

nutritional information

K:43519v0E:63920

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most recent review

"Incredible Mole sauce. I have used it on pork, chicken, and with fajitas. It's great! I do a... read more
reviewed by: jlackman
on: 7/20/2009
see all reviews (3)

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