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Prepared Red Chile
From The Times cook book, no. 2, 1905
Serves 12
Can be used for seasoning meats, in beans, or for making enchiladas.
Presented as published in 1905. 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
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 15. The excerpt below is the record exactly as published.
PREPARED RED CHILE. Mrs. A. Molina, Box 544, El Paso, Tex.— Take seeds and veins from red chiles until a five-pound pail is full of the pods; put them into cold water for one-half hour; then turn off cold water and pour on very hot water; let them stand ten minutes and turn off water. Repeat five or six times. The last water leave on and mash the chile with a potato masher through a colander until the pulp is all re- moved from the skins. Have a skillet with enough lard in which to brown two tablespoon- fuls of flour, into this pour the juice of the chile, and add a small whole onion, a small lump of butter and salt to taste
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