Mexicanside
Red Chili Sauce
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
This may be used as a sauce or as a seasoning in cooking rice, beans, or meat.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 183. The excerpt below is the record exactly as published.
ked Chili Sauce Peel and chop fine V2 pk good, ripe, solid tomatoes, 2 cups celery, 2 cups onions and 2 small red peppers. Mix well and add V2 cup each salt, sugar and white mustard seed, 1 tablesp each black pepper and ground cinnamon, and 1 qt good cider vinegar. This need not be cooked. Mix all ingre- dients well together, put in a stone crock, weight down with a small saucer, cover well with a cloth and paper and keep in a cool, dry, dark place. — [Mrs. M. J. L., Mich. Red Cliili Sauce Boil 1 doz ripe chili peppers in water enough to cover
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Cook this with the app: pantry check, scaling, and the assistant.