Spicy Chocolate Sauce

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  • Makes: 16 servings
  • Serving Size: 2 tablespoons
  • Makes: 2 cups sauce
  • Start to Finish: 35 mins

Spicy Chocolate Sauce

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Directions

  1. In a small bowl, cover the dried pepper with boiling water. Let stand until softened. Drain and chop.
  2. Heat 1/4 cup olive oil in a large stock pot or Dutch oven. Add onion, garlic, sugar, and 1 teaspoon salt; cook over medium heat until onions are translucent. Add tomato paste and wine. Cook and stir about 3 minutes, until most liquid has evaporated, scraping up any browned bits. Add tomatoes, chocolate, and chipotle pepper. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally. Puree with an immersion blender (or puree in batches in a standard blender) until smooth. Add cumin, liquid smoke, 1 tablespoon olive oil, and 1/4 teaspoon salt.

From the Test Kitchen

*

Katrina prefers to use a chocolate bar that is flavored with guajillo and pasilla chilies- if you find this, omit the ground pasilla.

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Nutrition Facts (Spicy Chocolate Sauce)

  • Per serving:
  • 75 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 192 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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