1 ½ medium red onions, cut into eighths
1 cup almonds, toasted
2 chipotle chiles
1 cup slivered pitted dried plum (prunes)
2 corn tortillas, torn or crumbled
2 tablespoons pumpkin seeds
2 tablespoons shaved mexican chocolate (or 2 tbls.natural unsweetened cocoa powder)
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons olive oil
1 cup fat-free low-sodium chicken broth
1 cup fresh tomato, chopped, seeded, peeled
1 cup tomato sauce
1 cup diced green bell pepper
2 tablespoons minced garlic
1 1⁄2 cups fat-free low-sodium chicken broth
salt and pepper


Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.

Serve over chicken or fish.