| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; peeled |
| 1 |
oz |
Butter |
| 6 |
tb |
Chili powder |
| 14 |
oz |
Italian plum tomatoes; canned |
| 2 |
tb |
Tomato paste |
| 1 |
c |
Chicken stock |
| 1 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Cilantro; fresh |
INSTRUCTIONS
From: schiele@in.net
Date: Sun, 30 Jun 96 15:50:55 -0400
Recipe By: RFC - Joel.Ehrlich@salata.com
Use the metal blade of the food processor. With the motor running, drop the
garlic through the feed tube to mince. Saute the garlic in the butter over
medium heat in a medium (2 quart) saucepan for 1 - 2 mins. Reduce the heat
to low. Stir in the chile powder. Cook, stirring constantly, for 2 - 3
mins. to remove the raw taste - don't let it burn. Set aside off the heat.
Mash the tomatoes with a fork. Stir the tomatoes, tomato paste, chicken
stock, water, salt and pepper together. Add to the chile powder in the
saucepan. Set over medium heat. Simmer, stirring frequently, for 10 mins.
Adjust seasonings. Use the metal blade of the food processor to mince
cilantro. Stir into the sauce after the sauce has finished cooking. Store
refrigerated. Makes about 4 cups.
MC-Recipe Digest V1 #135
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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