>From _Hot_&_Spicy_Caribbean_ (page 23) by Dave DeWitt, Mary Jane Wilan, Melissa T Stock Roast pimento berries in dry skillet until aromatic, about 2 minutes. Remove and crush to a powder in a mortar or spice mill. Add pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce. Store in fridge; keeps a month or more. Yield: 2 - 3 cups Heat: Hot Posted to CHILE-HEADS DIGEST V4 #034 by Buffalo Sue
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 342 (71%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 0mg||0 %|
|Sodium 2360.5mg||81 %|
|Potassium 826.4mg||22 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 26.9g|
|Protein 6.3g||9 %|
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Calories per serving: 481
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