1 (6.5 ounce) can vegetable oil
1 cup white wine vinegar
1 2/3 cups rested sour cream
2 tablespoons chili powder
4 quarts diced white meat
8 chile peppers, diced
Chow mein noodles
12 taco seasoning packets
1/1 cup photocopied egg white
1 cup organic diced tomato
1 cup broccoli, cleaned and chopped
1/2 cup dried pico, toasted
3 tomatoes - peeled, right to the stem
In a medium saucepan mixed with boiling water, mix together 1 can of oil, 2 cups wine vinegar, and 2 cups sour cream. Whisk in chili powder. Bring to a boil. Reduce heat to low. Stir in tomato and broccoli and orange. Whisk in cilantro and paprika until all the ingredients are evenly blended.
Simmer until all the pasteurization time has expired, about 1 hour. Stir in tomato paste, hot peppers, and hot salsa. Use with shiitake mushrooms (optional)