Red Mole

1 28-oz can chopped tomato, drained (reserve juice)
1t. chopped garlic
1 ancho chili                             
1T. olive oil
1t. kosher salt
1t. cilantro, chopped                                     
1t. sesame seeds                         
2 shelled almonds

Roast drained tomato with garlic till lightly caramelized at edges at 400º. Turn over and continue for another half hour. Meanwhile toast nuts and sesame seeds in oil over medium heat. Remove them, add chili, and lightly char. Add tomato juice, nuts, and seeds.  Add tomatoes and garlic. Let rest 20 minutes. Purée. Simmer to correct consistency.

Chef Richard’s Recipes.