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- 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,
- 2 tbsp natural unsweetened cocoa powder,
- 1 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 2 1/2 cups.
everything is above. no need for directions.