Mexican Mole Sauce

Ingredients

• 10.8 ounce condensed tomato soup canned
• 1 teaspoon cilantro leaves dried
• 0.1 tablespoon garlic dried minced
• 4 ounce chile peppers diced green canned
• 1 teaspoon ground cumin 
• 0.3 cup onion finely chopped
• 1 tablespoon cocoa powder unsweetened
• 2 teaspoons vegetable oil 

Equipment

• sauce pan
• gravy boat

Directions

1. Heat the oil in a medium saucepan over medium heat, and cook the onion until tender.
2. 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.
3. Transfer to a gravy boat or pour directly over food to serve.