One hundred & one Mexican dishes

by Unknown

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.