A recipe for making mexican chili sauce – Split open and then remove the seeds from one dozen chilis (green peppers). Now scrape the three or four veins to remove seeds that run through the pepper lengthwise. Now drop them into boiling water for fifteen minutes. Remove the skin and chop fine. Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions. Cook slowly until tender, taking care not to brown. Now add two tablespoons of flour. Blend well and then add the chilis and Two cups of tomato pulp rubbed through a fine sieve, One cup of boiling water. Simmer slowly until thick, smooth sauce. Season with salt to taste. Rub hand with salad oil, before preparing the peppers, to prevent burns.

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