Spanish Chili Sauce

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 10 red peppers, seed and veins removed
  • 1 teaspoon salt
  • 1 onion


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.