Salsa Rojo

Salsa rojo

• several garlic cloves, peeled, crushed and passed through a garlic press.
• one quarter lb. (100 g) chunk of salt pork, coarsly chopped
• 1 quart (or liter) of chicken stock
• 4 oz (100g) chili powder         
• 1 small can of tomato paste
• 1 T kosher salt
• 1 oz or so of fresh greek oregano leaves, rinsed, blotted dry and coarlsy chopped (or 1 tsp of dried oregano).
• 1 small bunch cilantro, rinsed thoroughly and blotted dry, roots removed, coarsely chopped.

Salsa rojo preperation:

• Render the pork fat in a heavy, cast-iron skillet (about 5 minutes). Reserve the solid pieces.
• 1.5 T of rendered fat for one quart of salsa rojo.  Adjust if needed.
• Add 3-4 Tablespoons of the chicken stock (when preparing one quart of salsa adjust as needed), the chili powder and the garlic.
• Stir constantly over medium heat for 3-4 minutes to cook the chili powder and remove the raw taste. 
• Watch carefully, chili powder burns easily.
• Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano.
• Simmer for 15 minutes.
• Stir in the cilantro.
• Serve hot or cold. Can be refrigerated for up to 4 days.

Makes one quart of delicious salsa rojo.