Excellent with the Le Cuvier 2009 Petite Sirah & 2009 Zinfandel
3 dried Pasilla or Ancho chiles
pinch ground allspice
4 dried New Mexico chiles
2 tsp. fresh thyme
22 dried plums
1 tsp. oregano
2 cups water
2 Tbsp. butter
1 cups chopped onion
½ cup vegetable or chicken broth
2 cloves garlic
2 Tbsp. red wine-pref the wine you will serve
½ tsp. cumin seeds, toasted then ground
1 Tbsp. ground bitter/semi sweet chocolate
pinch ground cinnamon
1 tsp. salt
Open chiles and remove stems and seeds. Tear into small pieces. Toast in a dry skillet (cast iron is best), tossing frequently until they begin to smoke. Remove from heat. Add dried plums & 2 cups water & bring to a boil. Then remove from heat & cover. Let stand covered for 20 minutes.
Toast cumin in a dry skillet until fragrant. Allow to cool before grinding.
In a separate skillet, cook the onions until light brown & beginning to soften. Add garlic, butter, & all spices. Cook for 3 more minutes.
Drain the chile/plum mixture & add to the skillet with the onion mixture. Add ½ cup broth & the wine, & cover. Cook over medium heat about 20 minutes, stirring about every five minutes & ensuring that the pan doesn’t become too dry. Add a little more liquid as necessary.
After it has cooled a little, transfer to a food processor, add the chocolate & process almost until desired consistency. Add salt to taste and process again.