Chile Colorado Sauce (Mexican)

Name: Chile Colorado Sauce (Mexican)
Ingredients: about fifteen red chile peppers; a tablespoonful of vinegar; a finely chopped onion; a large heaping tablespoonful of lard; a cupful of water

From High living, 1904

Presented as published in 1904. 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

275Calories

6 gProtein

34 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories275 kcal

Protein5.9 g

Carbohydrates34 g

Fiber5.9 g

Sugars18 g

Total Fat15 g

Saturated Fat5.5 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.1 g

Cholesterol13 mg

Sodium34 mg

Potassium946 mg

Calcium74 mg

Iron2.6 mg

Magnesium69 mg

Phosphorus141 mg

Zinc0.9 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C335 mg

Vitamin A108 mcg

Vitamin E1.7 mg

Vitamin K32 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate80 mcg

Choline40 mg

Caffeine0 mg

Water582 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 22. The excerpt below is the record exactly as published.

CHILE COLORADO SAUCE (Mexican) — (For enchiladas or any cold meat.) Roast about fifteen red chile peppers, fresh or dried, in a hot oven until they blister. Drop them into boiling water until the thin outer skin can be peeled off, then rub to a pulp with a potato-masher, adding a very little water. Strain through a colander, add salt, a tablespoonful, or more, of vinegar, a finely chopped onion, and fry all in a large heaping tablespoonful of lard

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