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



  1. 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
  2. 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.