Mole Blanco

From NYTimes, May 2, 2007. Adapted from Carmen Ramírez Degollado.

• Ready In: 20 mins
• Yields: 1 cup

Ingredients

• 1⁄2  white onion, peeled
• 3 -4  garlic cloves, peeled
• 2  peppercorns, preferably white
• 1  pinch ground cinnamon
• 5  cumin seeds
• 1  jalapeno pepper, stemmed and seeded
• 2  tablespoons  corn oil (or other neutral oil)
• 1  cup pine nuts
•  salt

Directions

1. Put onion, garlic, peppercorns, cinnamon, cumin and jalapeño in a blender. Add enough water to allow machine to purée mixture. Blend until uniformly smooth.
2. Put oil in a deep skillet or broad saucepan over medium heat. Add puréed mixture and cook, stirring almost constantly, until reduced and thickened.
3. Put pine nuts in a blender with enough water to allow machine to purée; blend until smooth.
4. Add puréed pine nuts to simmering mixture and salt to taste. Cook, stirring, until thickened, 5 to 10 minutes; taste and adjust seasoning and serve with chicken or fish.