Mole Poblano There is no doubt that this is a...

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Mole Poblano

There is no doubt that this is a good recipe. It’s the first time I’ve worked with dried chili peppers, and it’ll be a while before I’m brave enough to do it again. A few things you should know;

The recipe cites to read the instructions on handling dried chili’s before you start. I couldn’t find them. They would have been effing useful. My face, my arm, my eyes, everything I touched burned. It was under my fingernails for 2 days despite the repeated scrubbing. Use gloves.
The instructions I googled said to dry roast them in a pan before you start. Do not do this without proper ventilation. The coughing fit not just me, but my whole house, subsequently went into was terribly unpleasant.
Do not make chili substitutions unless you know what you’re doing. Especially do not do this if you mix up which chili’s are “hot” and which are “mild” and use the opposite numbers of each.
If all the above goes wrong, and the sauce is too spicy, add another can of tomato puree, or tomato paste, until it’s a tolerable temperature. Don’t try and man up and eat it, just add the effing tomatoes. Add a bit of extra chocolate as well. Because you can.
Drinking milk should ease some of the burn temporarily. Alcohol also helps, but for a different reason.