The other day I roasted a few home grown jalapeños on the charcoal grill. After removing the charred skin and seeds I blended them to a purée. While the jalapeño purée was heating on the stove I threw in a couple disks of Mexican chocolate and some kosher salt. This made a sweet and very spicy sauce, almost too spicy to consume in large amounts but delicious as a small addition to a dish.
Breakfast this morning was refried black beans thinned with a little ketchup and seasoned with chipotle Tex-Mex seasoning. The beans were topped with a poached egg and drizzled with a spinach/broccoli purée, the jalapeño/Mexican chocolate sauce and sour cream.
Even though it was a tiny amount the jalapeño chocolate sauce made a significant flavor contribution to the dish.