Red Chili Sauce

Recipe Ingredients

1 cup	237ml	Chili paste - (see below)
1		Chili - jalapeno
1 tablespoon	15ml	Bacon fat
2		Garlic - clove, raw, minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Cumin - ground
1/4 teaspoon	1.3ml	Cinnamon - ground
1/4 teaspoon	1.3ml	Black pepper
1/8 teaspoon	0.6ml	Cloves - ground
1 cup	237ml	Chicken stock - canned, prepared

Recipe Instructions

Melt the lard in a skillet, stir in the garlic and remaining seasonings, and heat 2 to 3 minutes. Add the chili and blend to a smooth puree. In a saucepan combine the meat stock and chili puree and simmer 5 to 10 minutes to blend flavors. Use reserved chili liquid if needed to thin your sauce.

Chili Pulp -- 8-10 large dried New Mexican Chili pods

Toast chiles lightly in a skillet or in a 250 degree oven for about 10 minutes. Under cold running water (WEARING GLOVES), remove their stems and all seeds. Cover the pods with boiling water and let them soak for 30 minutes. Drain them, reserving the water, and put them into a blender with a little of the liquid; then blend until smooth.

Makes 1 cup

Source:
Rick Bayless' TV Show "Mexico One Dish At A Time"

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