Special Guest
This week I had as my guest Victoria Scott. She is a lovely, artistic woman who has traveled and lived in West Africa for 10 years. She shared some thoughts about life in a very different place and this wonderful recipe for red chile sauce.
Ingredients
3/4 cup vegetable oil - combine red palm oil and peanut oil
2 teaspoons small dried African shrimp
1 Maggi cube
2 Roma tomatoes, chopped
1 onion, coarsely chopped
3 ripe red chiles, seeded and chopped
1 can chicken broth
1 tablespoon Chipotle powder
1/4 cup ground New Mexican red chile (like Chimayo) - mild to hot according to your taste
salt to taste
Procedure
Heat oil in a saute pan. Grind all remaining ingredients in a food processor in the order listed until a smooth paste results. Carefully pour the ground ingredients into the hot oil. A splatter screen is recommended to make it safer and less messy while cooking. Bring mixture to a boil, and then reduce heat and simmer, stirring occasionally until foam subsides.
