Recipe Manuscript

Salsa Picante Á Lo Cubano

Name: Salsa Picante Á Lo Cubano
Prep time: PTPT10M
Cook time: PTPT30M
Yield: 4
Cuisine: American
Ingredients: 2 lemons (approx. 60 ml juice); 120 ml white wine vinegar; 2–3 spicy dates (substitute: 3 medjool dates + pinch chili flakes); Pinch (~1 g) freshly ground black pepper; 15 g fresh parsley (half a bunch); 4–5 large garlic cloves; 1 bay leaf; 2 g ground cumin (scant half-teaspoon); 480 ml beef or chicken stock; 60 ml raw tomato salsa or habanera-style salsa; 8 g toasted wheat flour (optional, for thickening)

"Spicy Cuban-Style Sauce"

1877

From the treasured pages of La Cocinera Poblana y el Libro de las Familias

Unknown Author

Age of Gastronomy (1800 - 1900)American Intermediate Other

Original Recipe • 1877

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Salsa Picante Á Lo Cubano

"Se exprime todo el zumo de dos limones; mézclese con medio vaso de vinagre, dátiles picantes bien picados; agréguese un polvo de pimienta, medio mazo de perejil, cuatro ó cinco ajos, una hoja de laurel y pequeña cantidad de cominos; todo esto se pone en una cazuela, haciéndola hervir todo el tiempo necesario para que quede en nna mitad, y entonces se le añade como dos tazas de caldo de sustancia y cuatro cucharadas de salsa habanera cruda; se la deja que cueza un poco para que espese, y si se quiere lo haga mas pronto, échese un poco de harina tostada."

English Translation

"Spicy Cuban-Style Sauce.—Squeeze all the juice from two lemons; mix it with half a glass of vinegar, finely chopped hot peppers; add a pinch of pepper, half a bunch of parsley, four or five cloves of garlic, a bay leaf, and a small amount of cumin; put all this in a saucepan and boil for as long as necessary until it is reduced by half, then add about two cups of broth and four tablespoons of raw Havana sauce; let it cook for a bit to thicken, and if you want it to thicken faster, add a little toasted flour."

Note on the Original Text

The recipe is written in a fluid, somewhat conversational style characteristic of 19th-century Mexican cookbooks, with instructions grouped in long sentences and imprecise quantities (such as 'medio vaso' or 'un poco'). Measurements often depended on local utensils, like a 'vaso' or cup, and the cook’s intuition. Spelling reflects the orthography of the period, such as 'exprime' for squeeze and 'cazuela' for pot, and ingredients like 'salsa habanera cruda' reference local preparations that may vary by region and household.

Modern Kitchen Interpretation

Recipe's Origin

La Cocinera Poblana y el Libro de las Familias - Click to view recipe in book

Title

La Cocinera Poblana y el Libro de las Familias (1877)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1877

Publisher

Unknown

Background

A delightful 19th-century manual brimming with recipes, household wisdom, and culinary flair, 'La Cocinera Poblana y el Libro de las Familias' guides readers through the art of Mexican cooking, hygiene, and domestic management with both charm and expertise.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This vibrant Cuban-style hot sauce recipe hails from the celebrated 19th-century Mexican cookbook, 'La Cocinera Poblana y el Libro de las Familias,' published in 1877. This tome offered not only culinary guidance but also practical advice on hygiene and domestic management for households of the time. The blending of Mediterranean and Caribbean flavors, with the inclusion of lemon, dates, and hot spices, reflects the global influences present in late colonial-era cuisines of Mexico and Cuba. Recipes like this provided a zesty accent to roasted meats or stews, and showcase the resourceful, exuberant palate of the era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, the ingredients would have been mixed in an earthenware or copper cazuela—a heavy, shallow cooking vessel—over direct fire or a coal stove. Herbs and aromatics were chopped by hand with a heavy knife or mincing blade, and reduction was managed by attentive stirring with a wooden spoon. Toasting flour, if required, would be done in a small sauté pan or directly on a comal.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 lemons (approx. 1/4 cup juice)
1/2 cup white wine vinegar
2–3 spicy dates (substitute: 3 medjool dates + pinch chili flakes)
Pinch (~1/4 tsp) freshly ground black pepper
1/2 oz fresh parsley (half a bunch)
4–5 large garlic cloves
1 bay leaf
scant 1/2 tsp ground cumin
2 cups beef or chicken stock
1/4 cup raw tomato salsa or habanera-style salsa
1 tbsp toasted wheat flour (optional, for thickening)

Instructions

Begin by juicing two fresh lemons, yielding roughly 1/4 cup of lemon juice.
Pour this into a saucepan, and add 1/2 cup of good-quality white wine vinegar.
Finely chop two to three spicy dates (or, if unavailable, substitute with three medjool dates and a pinch of chili flakes).
Drop in a good pinch of freshly ground black pepper, half a bunch (~1/2 oz) of fresh parsley, four or five large garlic cloves, one bay leaf, and a scant half-teaspoon (about 1/2 tsp) of ground cumin.
Simmer this mixture gently over low-medium heat until it reduces by half, ensuring the aromas mingle richly—about 15–20 minutes.
Once reduced, add 2 cups of rich beef or chicken stock and four tablespoons (about 1/4 cup) of fresh, uncooked tomato salsa (or a raw habanera-style salsa if available).
Let the sauce continue to cook over medium-low heat until it thickens slightly.
To hasten thickening, stir in a tablespoon (about 1 tbsp) of lightly toasted flour.
Taste and adjust salt, then serve warm.

Estimated Calories

65 per serving

Cooking Estimates

You will need about 10 minutes to prepare the ingredients and about 30 minutes to cook the sauce until thickened. Each serving has around 65 calories. This recipe makes about four servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.