El Matador Special Sauce For Avocado And Chicken Soup

Recipe Ingredients

1 1/2 tablespoons	22ml	Vegetable oil
1/4 cup	15g / 0.5oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Granulated garlic
1 1/2 teaspoons	7.5ml	Cumin
1 1/2 teaspoons	7.5ml	Chili powder
4		Knorr chicken bouillon
2		Fresh whole tomatoes - peeled, chopped (large)
5 cups	1185ml	Water

Recipe Instructions

To peel the tomatoes, bring a medium-size pot of water to a boil. Cut an X on the top (stem side) of the tomato. Put the tomatoes in the boiling water and boil until the skin starts to pull away from the tomato. Drain and let cool. Remove the skin from the tomatoes and set aside.

In a medium-size saucepan over low heat, heat the oil. Stir in flour, pepper, garlic, cumin and chili powder and cook 2 minutes. Add chicken bouillon and tomatoes. Add water slowly, whisking constantly until smooth. Simmer over low heat, stirring occasionally, 20 to 30 minutes.

This recipe yields about 3 cups.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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