• Heat oil in saucepan set over medium heat; cook onion, chili powder, cinnamon, cumin oregano, garlic and jalapeño, stirring, for about 2 minutes or until fragrant and onion is softened. Stir in flour; cook, stirring, for about 1 minute or until mixture forms paste-like consistency.
• Pour in broth; bring to boil, stirring constantly. Boil, stirring, for about 8 minutes or until thickened. Remove from heat.
• In a blender or using an immersion blender, purée mixture for 1 to 2 minutes or until smooth. Return sauce to saucepan set over medium heat. Whisk in cocoa powder, almond butter, and tomato paste; cook, whisking, for 3 to 5 minutes or until thickened. Season with salt. Serve warm, or let cool completely.

Tips:

• Make ahead and refrigerate in an airtight container for up to 5 days.
• For a variation, use 3 tbsp cocoa nibs to replace cocoa powder.