CHILE
Cut open two chiles and take out all the seeds and thick yellow veins; put them on the back of the stove in cold water enough to cover them and let soak for two hours. Pour off this water and cover again with fresh water and boil fifteen minutes. Drain in a colander and save the water in which they were last boiled. When cold enough to handle, take a knife, scrape off all the pulp from the skin, and put in the water in which they were boiled and mix thoroughly. Fry two onions chopped fine in olive-oil to a delicate brown; add a teaspoonful of flour and allow that to brown also. Stir in the chile mixture, season with salt and let all thicken together.
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.