Red Chili Sauce
|Tomatoes/15-ounce, canned tomato puree||4 Medium|
|Lard||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
Peel and quarter the fresh tomatoes.
Place in blender container; cover and blend till nearly smooth.
Measure 2 cups tomato puree.
In a skillet melt lard.
Stir in flour.
Add chili powder, stirring till the chili is completely moistened.
Stir in tomato puree, water, garlic, and salt.
Cook and stir till the mixture is thickened and bubbly.