Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. Sauce is excellent with poultry. The Whole Chili Pepper From the collection of Jim Vorheis
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6|
|Calories from Fat: 135 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 2.4mg||1 %|
|Sodium 174.3mg||6 %|
|Potassium 591mg||16 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 24g|
|Protein 6.5g||9 %|
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Calories per serving: 258
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