| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Condiments, Hot, Sauces, Sauces/dips |
2 |
Cups |
INGREDIENTS
| 1/3 |
c |
New Mexico red chile powder; mild, medium or hot |
| 4 |
lg |
Clove chopped garlic |
| 1 |
tb |
Butter |
| 1 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Tomato sauce |
INSTRUCTIONS
Combine all ingredients in a medium-size saucepan.
Bring to a boil over medium-high heat, then reduce heat to low and simmer,
uncovered, stirring occasionally, for 10 minutes.
Cool before using.
Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes
Digest V4 #225 by roy@indy.net (Roy) on Aug 26, 1997
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