“Use with Escargot Sombreros in Saffron Cream Sauce recipe”
READY IN:
35mins
SERVES:
7-25
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

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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