MEXICAN
Boil eight large Mexican peppers until tender; remove skin and seeds and put the pulp through a sieve. Into two tablespoonfuls of smoking hot olive-oil put two sections of garlic, a teaspoonful of fine marjoram and salt; add the pepper-pulp and cook slowly. Chop two onions very fine, season with salt and pepper and sprinkle with a little marjoram and let stand in a very little vinegar. Grate a pound of Edam cheese. Strain the sauce and return to the stove; dip a tortilla in the sauce, place on a plate and spread it with a teaspoonful, each, of the drained onion and the cheese; add two olives, two large seedless raisins and a tablespoonful of the chile. Roll the tortilla and sprinkle each with onion and cheese. After all are made, pour over the remaining chile and garnish with olives.