salsa rojo
 
  makes 4 cups
1 clove  garlic, peeled
3 oz.  pork back fat
4 cup  chicken stock
1/2 cup  chili powder
6 oz.  tomato paste
1 pinch  sugar
1 tsp  salt
1/2 tsp  oregano
6 sprig  fresh cilantro, snipped
 
use the metal blade of a food processor. drop the garlic through the 
feed tube. set aside. fry the pork fat in a large skillet until rendered 
(about 5 minutes). discard the solid pieces. you'll need about 1 1/2 
tbsp of rendered fat for 4 cups of salsa adjust if needed. add 3-4 tablespoons 
of the chicken stock (when preparing 4 cups of salsa adjust as needed), 
the chili powder and the garlic. stir constantly over medium heat for 
3-4 minutes to cook the chili powder and remove the raw taste. 
watch carefully, chili powder burns easily. stir in the tomato paste, 
the remaining chicken stock, sugar, salt and oregano. simmer for 
15 minutes. stir in the cilantro. serve hot or cold. can be refrigerated 
for up to 4 days. 
 
 
 
 
(ID: 79226) Mirror: rec.food.recipes: Mon, Mar 24, 2003


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