1 small Vidalia onion, finely chopped
4 clove garlic, crushed
1 Tablespoon cornstarch
2 Tablespoons chili powder (more if you like extra heat; less if you do not like much heat)
2 chipotle peppers in adobo sauce, chopped into small pieces
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon dried oregano
2 1/2 cups vegetable stock, low sodium
2 tablespoons smooth peanut butter or almond butter
1 tablespoon tomato paste
1 tablespoon unsweetened cocoa powder
½ teaspoon sea salt
Nonstick cooking spray
Spray a large nonstick skillet with nonstick cooking spray and place over medium heat. Add onions and sauté 4-5 minutes. Add garlic and continue cooking for another 3-4 minutes.
Add cornstarch, chili powder, peppers, cumin, cinnamon, and oregano, and stir until everything is evenly mixed. Continue sautéeing for 1 more minute, stirring occasionally. Remove pan from heat.
Add the cooked ingredients to a blender, along with the vegetable stock. Remove the tiny cap opening on the lid of the blender and cover it with a kitchen towel. Blend until smooth. (*Note: if using an immersion blender, prepare the recipe in a medium saucepan.)
Return the mixture back to the skillet and place over medium-high heat. Add the nut butter, tomato paste, cocoa powder, and sea salt to the skillet. Stir with a whisk until well-combined and heated through. Taste and add more seasonings if desired. Serve over chicken, fish, veggies, etc. Any amount you are not using should be cooled to room temperature and refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months. Makes about 3 cups of sauce.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.