A quick and tasty sauce: warming and well rounded, but not too spicy – it could be if you wanted, just chuck in an extra chilli! I use a tomato base for this which adds a bit of the extra sweetness needed to balance the bitter notes of the chocolate, but might experiment without at some point. I’ll let you know how it goes! You could also use this as a base for a stew, if you bulked it out a bit with a tin of tomatoes and a bit more stock.
2 chipotle chillies (I bought mine from Borough Market)
1 tsp cumin seeds
2 cloves garlic
Half an onion
1/2 tsp cinnamon
1 tbsp grated dark chocolate (I use this and it’s amazing!)
2 tbsp tomato purée
150ml meat stock
Pinch of salt
1 tsp honey
1 tsp white vinegar
In a dry frying pan, toast your dried chilli and cumin seeds for a couple of minutes until nicely toasted. Soak your chilli for about 10 minutes.
While you’re waiting, finely dice your onion and caramelise for a few minutes in some olive oil or your fat of choice. Blend together your chilli and garlic into a fine paste, then throw in with the onion. Cook for a few minutes, then crush your cumin seeds and throw them in, along with the cinnamon.
Add the remaining ingredients and leave to simmer gently for about 15 minutes. I then blend it so it’s a bit smoother, but that’s entirely up to you!
We ate this with some plain beef meatballs, salad and guacamole but it would be equally good with pork or chicken.