INGREDIENTS
1
Cilantro
3 cloves
Garlic
1 tsp
Mexican oregano, dried
1/2 cup
Shallot or white onion
1/3 cup
Vegetable broth
1
Chipotle peppers in adobo sauce, small
1 tbsp
Lime juice
1 tsp
Coconut sugar
2 tsp
Paprika, ground smoked
1/4 tsp
Sea salt
2 tbsp
Avocado or coconut oil
2 tsp
Cumin, ground
Chips (corn or plantain)