Chile Sauce— Mexican

Name: Chile Sauce— Mexican
Ingredients: a dozen fresh red chiles; a teaspoon of vinegar; one of onion juice; salt

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

55Calories

2 gProtein

12 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories55 kcal

Protein1.7 g

Carbohydrates12 g

Fiber5.1 g

Sugars7.6 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium5.7 mg

Potassium454 mg

Calcium23 mg

Iron0.5 mg

Magnesium28 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C215 mg

Vitamin A97 mcg

Vitamin E6.4 mg

Vitamin K33 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.3 mg

Folate50 mcg

Choline14 mg

Caffeine0 mg

Water174 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 21. The excerpt below is the record exactly as published.

CHILE SAUCE— MEXICAN Toast in a hot oven (or on top of the stove) until they blister, a dozen fresh red chiles; drop them into boiling- water and simmer until soft enough to rub through a sieve, first removing the seeds and veins and adding a little hot water — enough to make a puree. Fry in a spoonful of hot lard with a teaspoon of vinegar, one of onion juice and salt

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