Ingredients:
1 tablespoon butter, soft
4 each garlic cloves, minced
½ each Spanish onion, small dice
2 each roma tomatoes, stem removed, small dice
1 ½ ounce dark brown sugar
4 teaspoons ancho chili powder
4 ounces apple cider vinegar
8 ounces barbeque sauce
14 ounces vegetable stock
¼ teaspoon cumin, ground
¼ cinnamon, ground
1/8 teaspoon cloves, ground
2 ounces Scharffen Berger 82% dark chocolate
2 tablespoons cilantro, fresh, chopped
¾ teaspoon salt
½ teaspoon pepper, fresh ground

Instructions:

• Melt butter in small sauce pan over medium heat.  Add garlic and onion, sauté 5 minutes until golden brown. 
• Add tomatoes, stir, and sauté an additional 5 minutes. 
  Add sugar and chili powder, mix well, and cook for 5 minutes. 

• Add vinegar, reduce for 5 minutes, mixture should have a paste consistency.  
• Add sauce, stock, cumin, cinnamon, cloves, salt and pepper.  Mix well.  Bring to a boil and reduce to a slow simmer for 30 minutes.
• Add Scharffen Berger chocolate and cilantro; allow to simmer for 5 minutes
• Remove sauce from heat and let stand for 10 minutes.
• Puree sauce, transfer to clean container and cool.
• For best results refrigerate for 12 hours before using.