Ingredients:
1 onions, diced
4 roasted garlic cloves
1 roasted jalapenos
1 red bell peppers, diced
1 tomatoes, diced
5 guijuillo dried chilies
1/2 cup cilantro, chopped
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
4 ounces toasted almonds
4 cups vegetable stock
2 ounces mexican chocolate
Directions:
Saute onion, garlic, jalapeno, bell pepper, tomato and guijillo chilis until limp and releasing their liquid.
Add remaining ingredients except stock and chocolate and saute for about 10 minutes — the sauce should have a muddy appearance.
Add the vegetable stock and bring to a boil-cook until the dried chiles are totally rehydrated.
Puree mixture in a food processor and return to heat.
Add chocolate, stirring until the chocolate is completely incorporated. Season with salt & pepper.
Servings: 4-6
Time preparation: 30 min.
Time total: 60 min.