Spanish Chili Sauce

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 10 red peppers, seed and veins removed
  • 1 teaspoon salt
  • 1 onion
  • A clove of garlic, minced
  • ½ teaspoon marjoram


Scald peppers until soft, in enough boiling water to cover. Mash or press through colander, add the rest, if desired hotter, leave veins in the peppers. Enough sauce for 2 lbs. of meat.