Main Ingredients:

See below ingredients and instructions of the sauce recipe

Cooking Preparation of the Recipe:

Whole ancho chiles, maybe 8
half a cup of sundried tomatoes
half of a white onion
4 cloves roasted garlic
1/4 cup toasted pinon nuts (pine nuts, pignola, whatever)
tbsp hershey's baking cocoa
pinch of toasted cumin
1 tsp toasted oregano
Cut the tops off the anchos and dump the seeds out. Toast them in a hot,
dry skillet for a couple minutes a side Drop em in a pot with water and
come
to the boil, steeping the chiles. Drain and reserve the liquid (tea). Grab
the limp anchos and puree them along with the onion, garlic, sundired
tomatoes and toasted pine nuts. Pour into a bowl and mix in the remaining
ingredients. I added a chopped tomato to this batch, but you could skip
that if you like.

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