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- 3 TBSP Oil of Choice for Cooking We used Organic Extra Virgin Olive Oil
- 225 g Organic Purple/Red Onion (8 ounces) sliced
- 140 g Poblano Peppers (5 ounces) diced
- 1 tsp Sea Salt
- 280 g Sugar Free Pork Breakfast Sausage 10 ounces, sliced (This is the sausage we used)
- 4 TBSP Organic Pear Nectar should be pear only
- 1 tsp Organic Garlic Granules
- 5 drops Liquid Smoke
- pinch Organic Chili Powder you can use more if you can handle the heat
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