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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!
Servings 0

Ingredients

  • 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

Instructions

  • 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.)