Aztec Simmer Sauce.

Also known as Mole Sauce, deriving from ‘molli’, which means sauce, or mixture in Nahuatl, the language of the Aztecs of Mexico. The preparation should be kept in a covered container in the refrigerator for up to 3 days. Any longer and it should be frozen. 


¼ cup olive oil.

1 onion, peeled and chopped.

1 capsicum, seeded and diced.

1 green chilli, seeded and diced.

3 cloves garlic, chopped.

1 tablespoon ground cumin.

½ teaspoon ground cinnamon.

Salt to taste.

1 400g can tomatoes.

¼ cup sultanas.

1 cup beer.

2 tablespoons peanut butter. 


Heat the ¼ cup of oil in a sauté pan over a hot flame. Add the onion, capsicum and garlic and stir fry until beginning to caramelise. Stir in the cumin, cinnamon and salt, cook for another 2-3 minutes, then add the tomatoes, sultanas, beer and the peanut butter. Bring to the boil, reduce heat and simmer gently, uncovered, for 20 minutes, stirring frequently. Remove from the heat and zap with a kitchen whizz to a thick paste. Pour into airtight containers. 

Yields: about 2 good cups.

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