Roast all the nuts and seeds separately, then combine all ingredients, except chocolate, sugar and orange juice in hotel pan and simmer for at least 30 min. Use chicken broth to simmer. Puree the mix.
Simmer the peppers in a separate pan or bucket. Use water to simmer the peppers. Puree the mix. Strain mixture. Keep this mix separate from the base mix.
In large saute pan add 2 c. vegetable oil and heat to medium and let heat up for at least 5 min or until very hot. Add the base mix and lower heat. Stir constantly. Bring to a uniform and constant boil. The mix should have a thick consistency and should be boiling pretty aggressively before you add the pepper mix.
Add the pepper mix, juice, chocolate and sugar. Add salt to taste. Add more water to get a somewhat thick consistency.
Continue stirring and let boil for about 30 min or until the grease starts to rise.
May need to adjust for taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1874g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2833 (64%)|
|Amt Per Serving||% DV|
|Total Fat 314.7g||420 %|
|Saturated Fat 82.7g||414 %|
|Monounsaturated Fat 128.6g|
|Polyunsanturated Fat 78.5g|
|Cholesterol 1252.2mg||385 %|
|Sodium 1762.7mg||61 %|
|Potassium 4463mg||117 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 16.4g||66 %|
|Sugars, other 38.1g|
|Protein 332.4g||475 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4396
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