Ingredients

makes 1 1/2 cups

　　2 tablespoons olive oil

　　1 dried ancho chile

　　1/3 cup blanched almonds

　　2 garlic cloves

　　2 corn tortillas (6-inch), cut into 1/2-inch-wide strips

　　1 small onion, halved and thinly sliced

　　2 plum tomatoes

　　1/4 cup raisins

　　1 teaspoon red-pepper flakes

　　1 ounce semisweet chocolate, chopped

　　1/4 teaspoon ground cinnamon

　　1/4 cup water

　　Coarse salt and ground pepper

　　

Step 1

In a large heavy saucepan, heat oil over medium-high. Add ancho; cook until soft (do not brown), 30 to 60 seconds. Remove with a slotted spoon; discard stem.

　　

Step 2

Add almonds, garlic, and tortillas to pan; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.

　　

Step 3

Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary). Add raisins and pepper flakes; transfer mixture to food processor.

　　

Step 4

Add chocolate, cinnamon, and ancho to food processor; purée to a coarse paste, about 3 minutes. Add the water; purée until smooth, about 7 minutes. Season with salt and pepper. (Sauce can be refrigerated up to 1 week or frozen up to 3 months in an airtight container. Thaw over low heat or in the microwave.)

　　Everyday Food: Light