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Roasted red peppers 1#
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Ancho peppers (soaked and seeded, save liquid) 1/2 each
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Walnuts or almonds (toasted and ground) 2 ounces
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Wheat bread (fried in olive oil until golden
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brown, then ground) 3 slices
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Pomegrante molasses 2 Tablespoons
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Ground cumin 1 teaspoon
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Pure olive oil 1 ½ Tablespoons
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Honey 1 ½ teaspoons
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Sea salt (to taste)
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