Salsa Rojo (red Salsa)
| 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 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 25.1mg
Sodium: 1527.4mg
Potassium: 1038.4mg
Carbohydrates: 24.5g
Fiber: 7.1g
Sugar: 10.2g
Protein: 14.9g