Mole de Pasillas

On low heat, fry about 2 oz of de-seeded, de-stemmed, de-veined,
and broken up Pasilla in a little oil until they're soft.

For the last minute or so add in 2 chopped cloves of garlic, some
oregano, a little cumin seed, 2 broken up bay leaves and 1 whole
clove.

Don't use so much oil that you have more than a little excess
left over.

Add it all to a blender, along with 1/4 - 1/2 large can of whole
tomatoes and its juice.

Blend till it's a smooth paste, about the consistency of thick
spaghetti sauce.

Remove into a bowl.

Now temper the sauce with balsamic vinegar, adding a little at a
time until it tastes right.

This should not taste of vinegar; add just enough so you start
to taste it.

Then add peach jam (or some other jam), a tiny bit at a time,
until the desired degree of sweetness.

Let sit for at least an hour so the flavors meld.

Reheat and serve over food.


Source: "http://easyweb.easynet.co.uk/~gcaselton/chile/chile.html"