Chicharos En Salsa De Tomate
"Peas In Tomato Sauce"
From the treasured pages of Libro para Recetas no 2
Written by Irazoqui, Susana de Sánchez
Chicharos En Salsa De Tomate
"Se cuecen los chicharos, se asa el tomate se exprime y se muelen los pellejos y un pedazito de pan dorado en manteca se revuelve y se pone a hervir la salsa, luego se le pone sal pimienta y azucar y un poquito de aceite, cuando halla hervido un poco se le ponen los chicharos y se quita de la lumbre se le ponen unos pedacitos de mantequilla y se mete al horno."
English Translation
"Cook the peas, roast the tomato, squeeze it and grind the skins and a small piece of bread toasted in lard. Mix everything together and bring the sauce to a boil, then add salt, pepper, and sugar, and a little oil. When it has boiled for a bit, add the peas and remove from heat. Add a few pieces of butter and put it in the oven."
Note on the Original Text
The recipe is written as a continuous set of instructions, reflecting the oral traditions and informal literacy practices of early 20th-century home cooks. Spelling variations and colloquial language, such as 'chicharos' (peas) and 'halla' (corrected as 'haya'), are characteristic of the time and region. Measurement was typically by sight and feel, so modern quantities are estimated based on context and typical serving sizes.
Title
Libro para Recetas no 2 (1914)
You can also click the book image above to peruse the original tome
Writer
Irazoqui, Susana de Sánchez
Era
1914
Publisher
Unknown
Background
A delightful handwritten compendium of traditional home recipes, this volume offers a charming glimpse into early 20th century Mexican cookery as practiced by women in Durango during a period of transformation.
Kindly made available by
University of Texas at San Antonio
This recipe comes from a 1914 handwritten family cookbook compiled in Durango, Mexico, a region known for its agricultural bounty and culinary ingenuity. Recorded during a period of social and political transformation, the recipes capture the rhythms of home life in early 20th-century Mexico. Chicharos en salsa de tomate demonstrates how everyday ingredients—simple garden peas and tomatoes—were transformed with European influences like bread and butter, reflecting the fusion of indigenous and colonial kitchen traditions during a time when even staple foods were adapting to new tastes and technologies.
Traditional preparation would have involved a clay or metal pot for boiling the peas, and a comal (flat griddle) or open hearth for roasting the tomatoes. A simple stone molcajete or hand grinder would have been used to mash the tomate skins, bread, and other ingredients to a smooth paste. Bread was likely fried in a cast-iron skillet with lard. The dish was finished over a wood-fired stove and baked in a masonry oven typical of Mexican village kitchens.
Prep Time
15 mins
Cook Time
25 mins
Servings
3
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
- 9 ounces fresh or frozen green peas
- 10½ ounces ripe tomatoes (about 2–3 medium)
- ¾ ounce day-old white bread
- ½ ounce lard or unsalted butter (for frying bread)
- Salt, to taste
- Freshly ground black pepper, to taste
- 0.18 ounce (1 teaspoon) sugar
- ½ fluid ounce olive oil (or substitute with mild vegetable oil)
- ½ ounce unsalted butter (for topping before baking)
Instructions
- Begin by cooking 9 ounces of fresh or frozen green peas in boiling salted water until tender and bright green, about 3–4 minutes.
- Drain and set aside.
- Roast 2–3 medium ripe tomatoes (about 10½ ounces total) either over an open flame or under a broiler until the skins are blackened and the flesh is soft.
- Peel the tomatoes, pressing out the juices, and reserve the pulp.
- Finely chop or blend the skins and pulp together.
- Fry a small slice (about ¾ ounce) of day-old white bread in 1 tablespoon (½ ounce) of lard or unsalted butter until golden and crisp.
- Add this to the tomato mixture and blend until smooth.
- In a saucepan, heat the tomato-bread mixture, seasoning with salt, freshly ground black pepper, and 1 teaspoon (about 0.18 ounce) of sugar.
- Drizzle in 1 tablespoon (½ fluid ounce) of olive oil and simmer for a few minutes.
- Add the cooked peas, stir gently, and remove from the heat.
- Dot with 2–3 small pieces (about ½ ounce total) of unsalted butter, then transfer to an ovenproof dish.
- Bake in a moderate oven (350°F) for 10 minutes, just until the flavors meld and the top is lightly set.
Estimated Calories
170 per serving
Cooking Estimates
It takes a few minutes to gather and prep the ingredients, then you cook the peas, roast the tomatoes, fry the bread, and combine everything before a short bake. Each serving has an estimated number of calories based on the common ingredients used.
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.
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