¼ cup almonds
2 tablespoons sesame seeds
2 tablespoons olive oil or avocado oil
1 small onion, chopped
4 cloves garlic, minced
1/4 tsp chili powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 to 1 teaspoon crushed red pepper
4 tomatoes from 1 can of whole peeled tomatoes
1/3 cup of raisins
1 tablespoon molasses
1 small corn tortilla, torn into pieces
2 cups low-sodium vegetable or chicken broth
1 ounce dark chocolate, 72%
1 tablespoon balsamic vinegar
salt and pepper to taste
- Heat a small sauté pan over medium heat. Add the almonds and toast, stirring occasionally for 4 minutes or until they begin to brown. Add the sesame seeds in the pan and cook with the almonds for about 1 minute, stirring occasionally. When cool, place the toasted almonds and sesame seeds into a blender or food processor and process until fine.
- Using a large sauté pan, heat the oil and the onion over medium heat. Cook for 5-8 minutes or until onions have softened.
- Add the garlic, chili powder, cinnamon, cloves, fennel seeds, cumin, coriander, and crushed red pepper. Cook for 3 minutes stirring occasionally. Add tomato, raisins, molasses and balsamic vinegar. Cook for an additional 3 minutes.
- Add the tomato spice mixture, tortilla, and ½ cup of broth to the ground almonds and sesame seeds and process all until pureed. Return the mixture to the sauté pan and bring to a simmer over medium-low heat. Add the chocolate and stir until melted. Add the remaining 1-1/2 cups broth. Reduce the heat to low. Simmer, uncovered 20 minutes, stirring occasionally, to allow flavors to blend. Season with salt and pepper to taste. Serve hot over chicken, fish, pork, or roasted vegetables.