Chili (As Prepared in New Mexico)
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: new mexico (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Place hot peppers (well-washed) from which seeds have been removed into a bake dish containing a very little hot water.
- Stand in a hot oven until tender and skins turn a yellow brown, turning them over occasionally.
- Remove the outside skin, chop fine, add a small quantity of finely minced onion, pepper and salt and enough vinegar to moisten.
- If sweet peppers are used add a pinch of cayenne pepper.
- Serve as a relish in place of pickles or chow-chow.
- This recipe was given Marry by a friend who had lived in Mexico.
- The outside skin of the peppers may be more readily removed if upon being removed from the oven the peppers are sprinkled with water, then covered with a cloth and allowed to steam a short time.