Mole sauce is a traditional Mexican condiment that combines cocoa and hot peppers to create a fabulous spicy—and savory—dish. There’s no better time to try this sauce than Pesach, when cocoa is one of the ingredients that is actually used by most people. If your minhag doesn’t permit the use of jalapeño, try subbing something else for the sharpness—such as horseradish!
This sauce is used in the ribs recipe below, but would be great in other meat applications which require barbecue sauce, so double the recipe and keep some on hand!
Combine onion, ginger, and jalapeño in a food processor and process until very fine (just short of pureed).
Heat the oil in a medium pot over medium heat. Add the onion mixture and sauté for about five minutes, until onions are slightly translucent.
Add tomato sauce and simmer until it just begins to boil. Add cocoa powder, sugar, and wine. Simmer for about a half hour to an hour (longer is better because it will allow the flavors to combine nicely). Add salt and adjust seasoning to taste.
Remove from the heat and let cool. Store in the fridge until ready to use.