Basic Chili Sauce
|Salad oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Beef stock||5 Cup (80 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
|Chili powder||4 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Cayenne pepper||To Taste|
Heat salad oil in heavy pan, and gently saute onion and garlic until soft and slightly colored.
Blend in flour, and stir until mixture is smooth and bubbling.
Combine hot stock with tomatoes; add to first mixture, and stir constantly until thick.
Blend chili powder to smooth paste with cold water.Add to simmering sauce, stirring thoroughly to combine.
Continue simmering 1/2 hour; put through sieve.
Add salt, pepper and cayenne.
Makes 1 quart.
Note; Sauce should be cooled completely before covering and storing in refrigerator.
Reheat with diced cooked chicken or other meats, using amount of sauce to taste.