Salsa Rojo (Red Salsa)

4 Cups

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Salsa Rojo (Red Salsa) Ingredients

1 Clove Garlic, Peeled	1 pn Sugar
3 oz Pork Back Fat	1 ts Salt
4 c Chicken Stock	1/2 ts Oregano
1/2 c Chili Powder	6 Sprigs FRESH Cilantro,
6 oz Tomato Paste

Instructions for Salsa Rojo (Red Salsa)

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. (Youll 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 Date: Fri, 30 Aug 1996 09:15:16 -0800

Main Ingredient: Cuisine: Uncategorized

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