prep time: 5 minutes
•
cook time: 15 minutes
•
yield: 1½ cups (about 2 tablespoons per serving)
prep time: 5 minutes
•
cook time: 15 minutes
•
yield: 1½ cups (about 2 tablespoons per serving)
If you are a sauce lover like me, make an extra batch of this sauce! You won’t regret it. You can use it over Slow Cooker Mole Short Ribs ( see here ), Simple Slow Cooker Chicken Thighs ( see here ), or grilled chicken thighs.
2 tablespoons MCT oil
¼ cup finely chopped onions
1 clove garlic, minced
1 cup tomato sauce
1 (4-ounce) can diced green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1. Heat the oil in a sauté pan over medium heat. Add the onions and fry for 3 minutes, or until translucent. Add the garlic and cook until fragrant, about 1 minute.
2. Add the rest of the ingredients, stir to combine, and simmer for 10 minutes. Remove from heat and puree until smooth, if desired. Store in an airtight container in the fridge for up to 1 week.
