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8 Serves
76 Mins
Clean and de-seed the dried ancho chilies, then soak them in hot water until softened.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
73 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
1078 mg / 4,700 mgSodium
90 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
11 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
5 mgNet Carbs
20 gAlcohol
0 g
Toast the almonds and spices in a dry frying pan until fragrant, then set aside.
Heat olive oil in a pan and sauté the onions and garlic until golden brown.
Combine the softened chilies, toasted nuts, sautéed aromatics, and Mexican chocolate in a food processor and blend until a smooth paste forms.
Return the paste to the pan, season with salt and pepper, and simmer gently to meld the flavors.
3
g14
g12
g
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Nigerian