Dried garlic.
And then‘s how to make it step– by- step
Step 1
In a large saucepan, toast the olive oil painting over medium heat and sauté the onions, garlic, and green peppers until they’re soft and cooked through.
Step 2
We remove the sap from the saucepan and wash them in bloodless water with the use of a strainer while the sap are cooking.
Step 3
Whenever the sauce has come golden, throw in the ham and link, which have been cut into bitsy pieces, as well as the paprika.
Step 4
Stir in the sap and a couple of mugs of water, and if the sauce is n’t covering the sap presently, add a little more water.
Step 5
Warm the peppers, bay splint, swab, and dried garlic in a small saucepan over medium heat. Keep cooking over medium heat until it starts to cake and you can see a variety of sap. Remove from the heat and set away.
Step 6
still, do n’t put the chili in; if you want it to have a strong racy touch in the middle of the cuisine process, you may pull the chili out at that point, If you do n’t want it to sting.