Pasas Endiabladas - Deviled Raisins

From the Southwestern chapter of Spanish-American Recipes of the U.S. Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

• Ready In: 25 mins
• Serves: 10-12

Ingredients

• 1  lb seedless raisin
•  salad oil
•  salt
•  chili powder

Directions

1. Pick raisins over to remove stems.
2. Place in a saucepan and cover with salad oil; cook over very low heat until plump.
3. Remove from oil and drain very well on absorbent paper or paper towels.
4. Sprinkle with salt and chili powder to taste.