Red Chile Relish, No. 2
Make same as green, substitute ripe tomatoes and red chiles. You may bottle, seal tightly each sauce; will keep indefinitely.
Chile Con Carne
Mexican Red Hot Chile Con Carne
To each cup of raw or cooked, chopped or ground beef, one-half cup lard or suet, add one cup pulp of red chile pepper, two cups beef stock, salt, cook until a thick sauce is formed, serve with frijoles.