Prep time 10 min

Cook time 15 min


1 Tbsp. vegetable oil

2 cups chopped white onion (about 1 large)

3 cloves garlic, minced

1 to 2 chipotle chilies in adobo sauce, to taste (from can)

1 tsp. cumin

1/4 tsp. cinnamon

2 cans (14.5 oz. each) Del Monte® Diced Tomatoes

1 cup chicken broth

1 tsp. cornmeal

1 tsp. sugar

1/2 tsp. salt 3 Tbsp. creamy peanut butter 2 oz. bittersweet chocolate


Makes 5 Cups


  1. Heat oil in a large skillet over medium high heat, stirring frequently. Add onion and cook 5 minutes or until soft. Add garlic, chipotle, cumin and cinnamon; cook 30 seconds, stirring frequently.

  2. Add tomatoes, broth, cornmeal, sugar and salt. Bring to a boil; reduce heat to medium and cook 12 to 15 minutes or until thickened.

  3. Remove from heat; stir in peanut butter and chocolate until melted. Puree in batches in a blender or in skillet with an immersion blender until smooth. (Slightly vent blender lid to allow steam to escape while holding with a folded kitchen towel to keep lid on blender and avoid steam burn.) Season to taste with salt, if desired. If mole is too thick, add more broth, if mole is too thin, return to skillet and simmer on low heat to thicken.

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