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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Use with Escargot Sombreros in Saffron Cream Sauce recipe Ingredients:
1 tablespoon vegetable oil |
2 medium garlic cloves, peeled and finely minced |
1/2 cup red chili powder, mild-medium-hot, depends on what you want |
3/4 cup water |
Directions:
1. Heat oil in small skillet over med heat.
2. Add the garlic and sautee about 3 minutes, until tender but not brown.
3. Sprinkle in the chili powder, stirring constantly, and immediately add the water.
4. Stir until well blended, remove from the skillet, and puree in a blender.
5. Force the mixture through a fine sieve and place in a plastic squeeze bottle. Store in the refrigerator until needed.
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