Spicy Mole Sauce

Yesterday I took down my garden. I picked everything I could find, including all the green peppers and tomatoes, and put the leaves and vines in the yard debris bin. I had an abundance of long mole peppers, so of course I had to make mole sauce. The recipe called for chili powder, which I thought maybe I could do better by substituting fresh ingredients. Instead of cayenne pepper, I used jalapenos and a habanero from my garden. The recipe has onions and garlic, so no need for those powders. I did use ground cumin, because I don't have any fresh. This is the link to the recipe I started from, and this blog is what I actually did. https://nicholsgardennursery.wordpress.com/2009/02/26/easy-holy-mole-sauce/amp/

Ingredients
3 T olive oil
4 small onions, chopped
8 mole peppers (mine were still green), seeded and chopped
2 jalapeno peppers, seeded and chopped
1 habanero pepper, chopped
4 cloves garlic
1/3 cup raisins
1 T ground cumin
3/4 t ground cinnamon
1/2 t ground cloves
2 cups chicken stock
2 large beefsteak tomatoes, blanched, peeled, chopped
1 oz  of a 70% dark chocolate bar
2 T Adams peanut butter
3 tiny street taco corn tortillas, chopped

Saute the onion, garlic, peppers, and raisins in olive oil until they are fragrant and the onions are transparent. Add chocolate, peanut butter and spices and allow to melt. Stir in. Add remaining ingredients and simmer at least 20 minutes. Stir occasionally, to keep from sticking. Blend it all up in the blender. Use immediately or save for later. This smells amazing, and packs some heat. We plan to use it with a pork shoulder that is cooking right now in the crock pot.