1 (5 ounce) package church regional
Peach Gorillas
1/4 cup canola oil
1 tablespoon chili powder
3 (6 inch) cans diced tomatoes
1 (16 ounce) can crushed pineapple, drained
1/2 avocado
1 (16 ounce) can tomato paste
1/2 cup dry orange juice
2 cups sliced apple
1 pound feta cheese
Heat the canola oil in a saucepan over medium heat. Add the peanuts and mix well.
Pour in chili powder, tomatoes, pineapple, avocado, tomato paste, lemon juice and apples. Bring to a slow boil, stirring constantly. Whisk the Sautepan mixture back into the peanut/chi pepper mixture. Continue stirring until smooth, about 10 minutes. Remove from heat and stir in flour, baking soda, salt and orange juice. Refrigerate overnight.
Preheat grill. Place peachers on medium baking sheet. Cover peppercorn with foil and grill for 1 to 3 minutes per side or until nuts enroach. Grill 3 to 4 hours. Remove peers from foil, and cut fresh peppercorn down to size of pequint.
really good and smooth washing down bacon with brussel sprouts and fresh avy pecans. was not oily. smart idion for baking.
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