Mexican Mole sauce is usually made with dried peppers but this thick and rich sauce uses fresh peppers instead.

Peel and dice 1 medium or 2 small onions.  Core and dice 3-4 sweet red pepppers (or a combination of colors).

Saute the onions and peppers in a large skillet in 3 T. olive oil and 2 t. cumin powder.  Season with salt and pepper.

In a separate small pan, blister 6-8 Shishito peppers in salted hot oil.

Cook the onions and peppers until they are very soft and beginning to disintegrate.  Add 2 C. diced tomatoes and 2 minced cloves of garlic.  Bring to a simmer and cook until the tomatoes are saucy but not thickening yet.

Transfer the sauce to a food processor.  Remove the stems from the blistered Shishito peppers, then add to the sauce and puree roughly.  You don’t want the sauce completely smooth.

Pour the sauce into a medium sized pot and add 2 C. water.  Bring to a boil.

Meanwhile, dice 4-6  potatoes.  Add to the pot.  Cook and simmer until the potatoes are fork tender.

Trim and dice 4 C. green beans (or 2 C. green beans and 2 C. zucchini).  Add to the pot and continue cooking until they are tender but not mushy.

Serve with chopped fresh cilantro, lime wedges, and crumbled Cotija or Feta cheese.