Prepared Spanish Sauce
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: California Mexican-Spanish cookbook (1914).
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). 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 the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "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
- half cup olive oil
- one-half cup onion
- two cups raw tomatoes
- two cups of the pepper pulp
- three garlic
Method
- Take equal parts red and green chile peppers, same amount green and red sweet peppers, split, remove seed from all, soak in water, drain, add enough water to barely cover, boil tender, mash in water, press through sieve, heat half cup olive oil, fry in it one-half cup onion, one-half parsley, three garlic buttons, tablespoon aregano, two cups raw tomatoes, six cloves, two cups of the pepper pulp, salt to taste, cook, strain, may heat and bottle larger quantities, very fine.