Source: dLife

A fragrant, spicy chili sauce with cocoa as the secret ingredient.

Servings

1 cooking spray
3 dried mulato chili peppers
4 dried ancho chile peppers
4 dried pasilla chili peppers
1 cup cold water , boiling
1 tbsp sesame seeds
0.5 tsp black peppercorns
2 whole cloves
0.12 tsp coriander seeds
1 cinnamon sticks , 1/2 inch piece
2 seedless raisins
2 tbsp slivered almonds
2 tbsp pumpkin seeds
0.25 cup fresh chopped onion
2 medium garlic cloves , finely chopped
1 6-inch corn tortillas
1 small tomato , chopped
1.5 cup low sodium vegetable broth
1 tbsp unsweetened cocoa powder (up to 2 tbsp)
1 pinch salt

1 Soak chilies in a bowl for 10 to 15 minutes; strain, saving 3/4 cup liquid. Heat a cooking spray coated frying pan over medium heat. Sauté chilies over medium heat until tender; cut out and dispose of stems, seeds, and veins.
2 Heat a cooking spray coated frying pan over medium heat. Cook sesame seeds and spices 1 to 2 minutes or until seeds are toasted, shaking pan continually; pour out of pan
3 Place raisins, almonds, and pumpkin seeds in pan and cook 1 to 2 minutes or until toasted, shaking pan continually; pour out of pan. Place onion and garlic in pan and cook 2 to 3 minutes, until soft; pour out of pan.
4 Coat tortilla with cooking spray and cook in pan over medium heat, 1 minute per side or until golden. Let cool and slice into 1 inch pieces.
5 Using a food processor or blender, puree chilies, onion mixture, and tomato until smooth. Blend in sesame seed mixture, raisin mixture, saved chili liquid, and tortilla. Blend in enough of the vegetable broth to make a thick smooth sauce.
6 Heat a cooking spray coated frying pan over medium heat. Pour in sauce and mix in cocoa and the rest of the broth. Bring to a boil, lower heat, and simmer 5 minutes, stirring often. Sprinkle with salt.