Saus Tahi Lalat

Instructions

1. Heat 1 tablespoon olive oil in a medium-sized saucepan or skillet over medium heat.
2. Add the diced 1/4 sweet onion, and sauté until the onions are translucent.
3. Add 3 cloves garlic minced, and cook for 30 seconds.
4. In a small bowl, combine 2 tablespoons chili powder, 1 ½ teaspoons cumin, ½ teaspoon cinnamon, ½ teaspoon coriander, 1 teaspoon salt, and ½ teaspoon black pepper.
5. Add the seasonings and 1 tablespoon cornstarch to the cooked onions. Stir to combine.
6. Pour in ½ cup of broth and whisk to combine, then remove from heat.
7. Add the skillet mixture to a food processor or a high-speed blender. Add the 2 chipotle peppers in adobo sauce with sauce, 2 tablespoon almond butter or peanut butter 1/4 cup dates, 1 tablespoon cocoa powder , and remaining broth.
8. Blend until smooth, making sure the dates and peppers blend thoroughly.
9. Pour the sauce back into the saucepan and simmer, uncovered, for about 15 minutes. Add more chicken broth if needed to reach the desired consistency.
10. Use immediately or store covered in the refrigerator for up to 4-5 days. More broth may be needed to heat the sauce because it thickens as it cools.