Cook bacon in large saucepan 6 to 8 minutes over low heat or heat oil until fragrant.
To toast, simply heat the peppercorns in a dry skillet over medium heat, shaking occasionally, until fragrant, which should only take 3-to-5 minutes.
Sauté in melted butter over medium heat until fragrant, about 5 minutes.
Meanwhile, combine the oil, jalapeño and garlic in a deep skillet over low heat and cook until fragrant.
2. Meanwhile, toast peppercorns in another dry skillet over medium heat, shaking occasionally, until fragrant, about 5 minutes.
NOTE: Toast the dessicated coconut in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan often to avoid scorching.
Toast the almonds in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking them as needed to avoid scorching.
NOTE: Toast the hazelnuts for a few minutes in a small, dry skillet over medium heat until fragrant and lightly browned, shaking the pan to avoid scorching.
Combine the dried guajillo, ancho, pasilla, chipotle and arbol peppers in a large, dry skillet over medium-low heat until fragrant and slightly darker in color.
Pan toast the walnuts in a dry skillet over medium heat until fragrant, about 3 minutes.
In a small, dry saucepan, toast the chile flakes over high heat until fragrant, 1 to 2 minutes.
