Mexican Mole Sauce

Yields: 4 servings

2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/8 tablespoon dried minced garlic
1 (10.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers

Heat the oil in a medium saucepan over medium heat, and cook the onion until
tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato
soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and
simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

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