1 clove crushed Garlic Pinch of Sugar
1 ½ Tbsps. Vegetable Oil 1 tsp. Salt
4 cups Chicken Stock ½ tsp. Oregano
¼ cup ground Chili Powder 6 Sprigs fresh chopped Cilantro
6 oz. Tomato Paste
- Using a 2 quart saucepan, cook the Garlic and Chili Powder in the Hot Oil with 3-4 Tbsps. of the Chicken Stock. Stir constantly over medium heat for 3-4 minutes; be careful not to burn the Chili
- Stir in the Tomato Paste, remaining Chicken Stock Oregano, Salt and Sugar. Simmer about 15 minutes, then stir in the Cilantro. This Sauce may be refrigerated for several days.