Mexicanside
Red Chile Sauce
From California Mexican-Spanish cook book, 1914
Cook very slowly for half an hour.
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 3. The excerpt below is the record exactly as published.
red chile sauce dropped in spots for color, heat till cheese melts. Chile Pulp and Sauces for all Recipes ( 'liilc i)eppers arc the l)a8c of all Me.xieaii and Spanish dishes, and I have simplified the various recipes by making a list of different ways to make the pepper pulps and sauces. Please note that they are numbered and named, referred to by number and name in the recipes. Original way to prepare chile for sauce is to remove seed and toast on coals, top of stove or in oven, till thep puff and look tender; and mash through seive or colander; add water or tomatoes for right consistancy; scalding is the quickest. No. 1, Red Chile Sauce, for Enchiladas or Tamales, etc. Split red chile pepper, remove all seeds and veins, soak several hours in water, pour off, pour on boiling water, pour off and repeat again, the last water just enough to cover peppers when pressed down. Mash in this Avater and press through sieve, melt one-half cup pure lard, add heaping tablespoon flour, brown and add three cups of chile pulp
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Cook this with the app: pantry check, scaling, and the assistant.