| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Cups |
INGREDIENTS
| 1 |
|
Clove Garlic, Peeled |
| 3 |
oz |
Pork Back Fat |
| 4 |
c |
Chicken Stock |
| 1/2 |
c |
Chili Powder |
| 6 |
oz |
Tomato Paste |
| 1 |
pn |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Oregano |
| 6 |
|
Sprigs FRESH Cilantro, Snipped |
INSTRUCTIONS
Use the metal blade of a food processor. Drop the garlic through the feed
tube while the machine is running. 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 Tablespoons of rendered fat for 4 cups of Salsa - adjust
as needed). Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups
of salsa - adjust as needed), the chili powder and the processed 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. Reduce the heat to a simmer. Simmer for 15 minutes. Stir in the
cilantro. Serve hot or cold. Can be refrigerated for up to 4 days.
Posted to EAT-L Digest 30 Aug 96
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Fri, 30 Aug 1996 09:15:16 -0800
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