Yield: 2 Cups
Measure | Ingredient |
---|---|
⅓ cup | New Mexico red chile powder; mild, medium or hot |
4 larges | Clove chopped garlic |
1 tablespoon | Butter |
1½ cup | Chicken stock |
½ cup | Tomato sauce |
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@... (Roy) on Aug 26, 1997