Chili Negro Salsa
8 Pasilla Negro Chili Pods
3 garlic cloves, roasted
4 cups chicken broth
1 tbs lard or corn oil
1 or 2 ounces Mexican chocolate
1 or tsp brown sugar
Place cloves of garlic in their skins on a headed griddle. Turn the cloves to cook evenly. Once they are soft, removed from the heat and peel.
Place chile pods on the griddle and heat through, pressing down on the pods, being careful not to burn them. Set the pods aside to cool. Once the chile pods are cool, removed the stems and seeds, place them in a blender and add half the chicken broth along with the garlic cloves. Blend until very smooth.
In a headed sauté pan, add lard followed by the chile paste. Stirring to keep the sauce from burning, add the rest of the chicken broth, chocolate and sugar.
Let the sauce cook over a low flame until it becomes thick. The sauce should cook for a good hour. Add more water, if needed. Season with more sugar and salt if needed.
Rachel Tiller ~ Edmond, OK ~ Moderator
Email: Rachel @ consumerqueen DOT com