Ingredients

• 1/4 cup canola oil, divided
• 1 white onion, minced
• 3 cloves garlic, minced
• 5 Roma tomatoes, small diced
• 3 cups chicken stock
• 1 Tbsp. chili powder
• 1 Tbsp. smoked paprika
• 1 Tbsp. ancho chili powder
• 1/2 cup canola oil, divided
• 6 Tbsp. Dark Chocolate Sauce
• 1 Tbsp. Monin Spiced Brown Sugar Syrup
• Salt and pepper to taste

Glass: Culinary

Glass Size: 16.0.

Instructions

1. In a medium sauce pot set to high heat, add the canola oil and heat until shimmering.
2. Once hot, add in the onion and garlic and sweat for 1 minute.
3. Add in the tomatoes and the spices, allowing to sauté for 2-3 minutes, or until most of the liquid is gone.
4. Add in the chicken stock and allow to come up to a boil, and allow to simmer for 8-10 minutes, or until reduced by 1/3.
5. Remove from heat and transfer to a blender.
6. Blend on high until smooth, then add in remaining ingredients, blending on high for 30 seconds.
7. Taste for seasoning and serve immediately or store in a tightly sealed container in the fridge.