LOS DOS RED CHILI SALSA
REQUIRES 48 OZ BLENDER
12 RED CHILI’S ( USE DESIRED HEAT LEVEL)
SNAP OFF STEMS, POUR OUT SEEDS, RINSE
PLACE IN BLENDER
ADD ¾ CUP COLD WATER
1 TBLS TOMATOE PASTE
1 TSP GARLIC POWDER
1 TSP CUMIN
SALT TO TASTE
BLEND UNTIL SMOOTH
IF TOO THICK ADD MORE WATER
SET OUT WITH TORTILLA CHIPS
FOR RED ENCHILADA SAUCE ADD 1 CAN OF BEEF BROTH
TO 1 CUP RED CHILI SALSA HEAT IN SAUCE PAN
USE AS DESIRED