Mexican Chili Sauce
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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.
Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "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
- four tablespoons of oil
- one-half cup of finely chopped onions
- two tablespoons of flour
- One cup of boiling water
Method
- Split open and then remove the seeds from one dozen chilis (green peppers).
- Now scrape the three or four veins to remove seeds that run through the pepper lengthwise.
- Now drop them into boiling water for fifteen minutes.
- Remove the skin and chop fine.
- Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions.
- Cook slowly until tender, taking care not to brown.
- Now add two tablespoons of flour.
- Blend well and then add the chilis and Two cups of tomato pulp rubbed through a fine sieve, One cup of boiling water.
- Simmer slowly until thick, smooth sauce.
- Season with salt to taste.
- Rub hand with salad oil, before preparing the peppers, to prevent burns.