Chile Colorado, or Smother-Mexican
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
19Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.4 g
Carbohydrates3.4 g
Fiber0.2 g
Sugars1.8 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2334 mg
Potassium4.9 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0.2 mg
Water18 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.
HILE COLORADO, OR SMOTHER- MEXICAN Remove seeds and veins from a quarter of a pound of dry chile peppers and wash well in plenty of water ; then boil for about ten minutes ; drain and rub through a colander, adding water from time to time to loosen the pulp, using about a pint in all ; pour this through the peppers again until it is as thick as very thick cream. Heat a large spoonful of lard and fry in it a clove of garlic, then skim it out and stir in the pulp, a teaspoon each of grated sweet chocolate and sugar, a tablespoon of vinegar and a teaspoon of salt
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