Dice the onion. Add to a deep pot and sauté in water (or oil) until just softening. Press the garlic over the pot and stir into the onions. Add the chocolate, chipotles in adobo, and spices and stir together until the chocolate melts. Add the slivered almonds, tomato sauce, salt and pepper to taste, and bring to a boil. Reduce to a simmer and cook for 20 minutes and starts to smell freakin’ fantastic.

Turn the heat off and let the sauce cool. Carefully transfer to the Vitamix or blender and process until smooth-ish.

Serve immediately over burritos or nachos. Store in the refrigerator for up to a week or freezer for a few months. Reheat when ready to use. Enjoy!

Place all ingredients into the blender and let it go until smooth and super creamy. Check the texture. Add a small amount of water if needed to get the blender blending.

Taste and adjust lemon or vinegar if you want it more tart. Let sit out on the counter in a jar with a lid for 24 hours to “ripen.” Then refrigerate and use at will. Add water and stir to thin it out if it becomes too thick.