Instructions: To peel the tomatoes, bring a medium-size pot of water to a boil. Cut an X on the top (stem side) of the tomato. Put the tomatoes in the boiling water and boil until the skin starts to pull away from the tomato. Drain and let cool. Remove the skin from the tomatoes and set aside.

In a medium-size saucepan over low heat, heat the oil. Stir in flour, pepper, garlic, cumin and chili powder and cook 2 minutes. Add chicken bouillon and tomatoes. Add water slowly, whisking constantly until smooth. Simmer over low heat, stirring occasionally, 20 to 30 minutes.

This recipe yields about 3 cups.

Yield: 3 cups

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