Heat 1 tbsp canola oil in a skillet over high heat.
Add 1 small onion, sliced and cook stirring often until softened.
Add 1 (28-oz) can drained plum tomatoes,
tbsp natural unsweetened cocoa powder,
tsp each kosher salt and chipotle chili powder.
Bring to a simmer then transfer to a blender and puree until smooth.
Serve over roast port or grilled chicken.
Makes 2½ cups.
everything is above. no need for directions.