Salsa Rojo

Servings: 4 Cups 

1 clove garlic, peeled
3 oz pork back fat
4 cup chicken stock
1/2 cup chili powder          
6 oz tomato paste
1 pinch sugar
1 tsp salt
1/2 tsp oregano
6 sprigs fresh cilantro, snipped

Use the metal blade of a food processor. Drop the garlic through the feed tube. Set aside. Fry the pork fat in a large skillet until rendered (about 5 minutes). Discard the solid pieces. You'll need about 1 1/2 Tbsp of rendered fat for 4 cups of Salsa adjust if needed. Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups 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.