Yield: 4 Cups
|1 \N||Clove Garlic, Peeled|
|3 ounces||Pork Back Fat|
|4 cups||Chicken Stock|
|½ cup||Chili Powder|
|6 ounces||Tomato Paste|
|6 \N||Sprigs FRESH Cilantro, Snipped|
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 1½ 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@...> Date: Fri, 30 Aug 1996 09:15:16 -0800