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1
Take the Chipoltie and Ancho pepper, scrape out the seeds and ribs then mince fine.
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2
Be Careful, Do Not get your hands close to anything and wash the knife and board when you are finished.
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3
Heat the 2 tablespoons, of shortening or lard in a pot.
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4
Add a tablespoon of Chili powder, the Ancho and the Chipoltie.
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5
Let them brown slightly.
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6
You might have to add a teaspoon of Water to keep them from burning.
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7
Add one half cup Chicken broth, and the 2 tablespoons Tomato sauce.
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8
Add the 2 tablespoons fine chopped Onions.
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9
Then add the 1/2 TBS each of chopped Raisins, chopped Almonds or Walnuts, Sesame seed, shelled Pumpkin seeds and Peanut butter.
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10
One teaspoon of unsweetened Chocolate or Cocoa, one of those secret ingredients.
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11
You can raise the amount of cocoa slightly, or omit as it's a matter of taste.
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12
Then the 3/4 tsp each of Sugar, and Oregano.
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13
Next the 1/8 tsp each of Anise seed, Allspice, Cinnamon, Cloves, Nutmeg, Ginger, and Cumin.
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14
Get it up to a boil and then turn the heat way down nearly nothing for about half an hour.
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15
If it looks like burning add a TBS or so more liquid, Chicken stock is fine.
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16
Let it cool then zap it in a blender until smooth.
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17
Be carefully when you start the blender, hot stuff seems to explode for a moment when you first turn it on so put a towel over the top.
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18
You now have your base sauce.
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19
OR, a lot of markets have it ready made in a jar if you want the taste without the pleasure and delightful smells of messing around with it.
