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Sauté 2 large onions and 1 large clove of garlic, both finely chopped, in 1/3 cup of olive oil, until just tender.
Add 2 tablespoons chili powder (I like a blend of sweet and hot chili powder). Add to this a large can of Italian tomato puree and 2 cans of condensed consommé’. Season with tablespoon brown sugar, 1 tablespoon soy sauce (which takes the place of salt), and 1 teaspoon oregano. Let it cook down for about 40 minutes over a gentle fire. Add 1 cup finely ground almonds which have been blanched in boiling water and the skins removed. Taste your sauce to see it if has enough chili flavor and if the blend is good. It should be very pungent and chili-flavored.
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A wonderful dressing for hot dogs, frankfurters, and other such cook-out specialties – just use your imagination. Note- If you have a deep iron skillet and lid, it’s just great to cook this recipe.
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