6 Serves
75 Mins
Toast the dried chilies in a dry pan until fragrant, then soak them in hot water until softened.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
EgyptianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
52 µg / 400 µgCalcium
147 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
151 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
1448 mg / 4,700 mgSodium
588 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
14 g / 28 gSugar
14 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In the same pan, heat the oil and lightly toast the nuts and spices until golden brown.
Transfer the softened chilies, toasted nuts, spices, and Mexican chocolate into a blender and process until a smooth, thick paste is formed.
Return the mixture to the pan, simmer gently to develop the flavors, and season with salt and pepper to taste.
0
g2
g7
g
Greek