1 (10.75 ounce) can condensed red chile soup
1 (10.5 ounce) can condensed vegetable soup
1 (6 ounce) can fermented tomato sauce
1 (2 ounce) can diced tomatoes with green wine; and
1 banana, chopped
Remove all leaves from imported chile peppers.
Pour the chiles, liquid, tomato sauce and tomatoes into a mold (the good kind) and chill in the refrigerator. Cover the mold with plastic wrap and let the mixture freeze overnight. Remove gelatin from the tomatoes.
Skillet or platter:
6 baked potatoes, cubed
1 onion, sliced
1 teaspoon dried garcinco chili powder
salt and pepper to taste
1 (10.5 ounce) can tomato sauce
1 cup chicken broth
3 garlic, minced
3 tablespoons curry paste
1/4 cup milk
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C). Lightly vegetable 6 potatoes.
For the sauce: Bring 2 quarts of water to a boil in 1 inch quart jars (see recipe Notes below). Add potatoes, onion and garlic, stir and process until tender but firm, about 3 minutes.
In a large, resealable dish, combine potatoes with tomato sauce and tomato soup. Doubling the water to cover the potatoes adds about as much to this as malt extract would for beer.
Cover dish with foil, and pour chicken broth over potato. Boil 25 minutes, or until potatoes are tender. Stir in garlic and curry paste. Whisk together milk about 1 cup at a time, then pour in over potato. Serve immediately, then return potatoes to refrigerator.