Chile

CUT open two chiles and take out all the seeds and thick yellow veins; put them on the back of the stove in cold water enough to cover them and let soak for two hours. Pour off this water and cover again with fresh water and boil fifteen minutes. Drain in a colander and save the water in which they were last boiled. When cold enough to handle, take a knife, scrape off all the pulp from the skin, and put in the water in which they were boiled and mix thoroughly. Fry two onions chopped fine in olive-oil to a delicate brown; add a teaspoonful of flour and allow that to brown also. Stir in the chile mixture, season with salt and let all thicken together.

Cold Colorado

COOK for fifteen minutes a half-pound of large Mexican sweet red peppers, after removing the seeds of all but two or three.

Take off the skin, put the pulp through a sieve and add one and a half tablespoonfuls of the Mexican sausage, salt and a little of the water in which the peppers were boiled. Bottle tightly and it will keep about three weeks in a cool place.

Mexican Chile

TOAST ten chiles anchos (the dried pepper in the broad shape) and ten chiles posillos (the dried pepper in the thin shape), take out the veins and seeds and soak them in a quart of boiling water. Pass through a sieve twice, .getting out all the pulp, and fry this chile liquor in two tablespoonfuls of boiling lard, which has been thickened with a tablespoonful of browned flour. While boiling add salt, a pinch of Mexican sausage, a pinch of sugar, a teaspoonful of cider-vinegar and a tablespoonful of oil. Cook all together in the lard for fifteen minutes.

Salsa Nuez

SCALD and peel two tomatoes; add a minced onion and a few pepper seeds, season with salt and stew until thick. Strain and add a few chopped green walnut meats. Reheat and serve hot. This sauce is also used with fried peppers.

Tomato

BOIL two pounds of tomatoes in a very little water and then rub them through a coarse sieve. Grind fine a half-pound of raisins, a quarter of a pound of blanched almonds, an ounce of garlic, an ounce of green ginger and a half-ounce of dried chiles; add these to the strained tomatoes with an ounce of salt, a half-pound of sugar and a pint of vinegar. Boil all together until thick.