1. Sauté onion, garlic, jalapeño, bell pepper, tomato and guijillo chilis until limp and releasing their liquid. 2. Add remaining ingredients except stock and chocolate and sauté for about 10 minutes -- the sauce should have a muddy appearance. 3. Add the vegetable stock and bring to a boil-cook until the dried chiles are totally rehydrated. 4. Puree mixture in a food processor and return to heat. 5. Add chocolate, stirring until the chocolate is completely incorporated. Season with salt & pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
