Tom's Raspberry Mole Sauce

Ingredients

• 1 teaspoon pink peppercorns
• 1/2 teaspoons ground cumin
• 1/2 teaspoons anise seed
• 1/2 vanilla bean, finely chopped
• 2 whole cloves
• 1 tablespoon cocoa butter
• 1 dried ancho chile, seeded
• 1 dried morita chile, seeded
• 1 dried guajillo chile, seeded
• 1/2 cups walnut pieces
• 2 packages (6 ounces) Raspberries
• 3 tablespoons Celia's Raspberry Lime Ricky Balsamic Vinegar
• 1 ounce semi-sweet chocolate
• 1/2 cups chicken broth
• 1/3 cups red wine
• Salt, to taste

Directions

1. Toast peppercorns, cumin, anise, vanilla and cloves in a dry skillet over medium heat, 1 to 2 minutes. Stir frequently to prevent scorching. Remove from pan.
2. Heat cocoa butter in same skillet over medium-high heat. Brown the chilies on all sides. Add walnuts, 1 package raspberries, vinegar, chocolate and toasted spices. Stir until chocolate is melted and incorporated, being careful not to burn ingredients. Add broth and wine and bring to a simmer. Simmer 5 minutes or until slightly reduced.
3. Place mixture in a blender and puree until smooth. Strain through a mesh sieve. Season with salt.

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