Salsa Rojo

Yields 4 Cups

     1 Clove     Garlic, Peeled             1 tsp       Salt
     3 oz        Pork Back Fat            1/2 tsp       Oregano
     4 Cups      Chicken Stock              6 Sprigs    FRESH Cilantro,
   1/2 Cup       Chili Powder                           Snipped
     6 oz        Tomato Paste
     1 Pinch     Sugar

Use the metal blade of a food processor.
Drop the garlic through the feed tube.
Set aside.
Fry the pork fat in a large skillet until rendered (about 5 minutes).
Discard the solid pieces.
(You'll need about 1 1/2 Tablespoons of rendered fat for 4 cups of Salsa -
adjust if needed).
Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa -
adjust as needed), the chili powder and the 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.
Simmer for 15 minutes.
Stir in the cilantro.
Serve hot or cold.
Can be refrigerated for up to 4 days.

Joel Ehrlich