Use to coat grilled veggies & tofu, spooned over burritos or tostadas, or instead of enchilada sauce. This is by no means a definitive recipe, but just one worth trying!
- 2 tbsp Olive oil
- 1 onion chopped
- 2–3 cloves garlic minced
- 400 g chopped tomatoes
- 6 tbsp cocoa dissolved in hot water
- 1 tsp cinnamon
- 3 tbsp maple syrup or other sweetener
- 150 ml stock you may want it thinner for enchiladas
For spice grind:
- 5 peppercorns
- 2 tsp coriander seed
- 2 clove
- 1 tsp salt
- 2 tbsp sesame seeds
- 2 tbsp peanuts/almonds
- 10 chillies (e.g. anchos & pasillas) rehydrated and seeded
- 1/2 tortilla
Grind together the spice grind ingredients listed above. Dry–fry for 1–2 mins until toasted & set aside.
Saute olive oil, onion & garlic for 5 minutes. Add chopped tomatoes, bring to boil. Add spices and remaining ingredients. Simmer 20 minutes. Puree until smooth & use! (Or freeze.)