A Sauce of the New Worlde

The which made with Peppers, Tomatillos, and such other Sundries as a Housewif might find in that Place

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To Make a Quater-Gallon by the English Measure

Take up a pair of Tomatoes, firm and Ripe, and chop them rough. Put them to a slow fire in a Pot not of Metall with such Vinegar and Water as will cover them. To them put a half-spoonful of flavor-full Salt.

Chop fine a Sweet Pepper and a Half, or thereabouts, and cast it into an Earthen bowl.

To this add one chop’t Onion and three Cloves of Garlick crushed and fine minced.

Over it, strow a Heap’t Spoon-full or a little more of Smok’t Peppers (Those of Ancho provide Savor, but no great Heat) and dried powder of Garlick in the same Quantity.

When the Tomato be soft and yeilding, let it Cool.

Put all the Mixt’res to a Crock or Jar and remove to the Root-cellar or such other Place, dark and cool as ye may find. In Three Days will it be ready for the Table.

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