1 no ingredients
Directions
1/2 Red Bell Pepper -- Roasted
: and chopped
: Olive Oil
1 sm Onion -- Chopped
1 sm Tomato -- Chopped
1 Jalapeno -- Finely minced
2 Apricot -- Chopped
2 TB Rum, Dark
: Apple Cider
Cut a red bell pepper in half, remove seeds, and roast half of it
(brush with olive oil and put under broiler very close to heat until
blackened, about 5 minutes). Chop.
Saute onion in about a tablespoon of olive oil until translucent. Add
tomato and jalapeno and saute about another 5 minutes, until tomato is
cooked. Add cider to cover and apricots and boil down until cider is
almost all boiled off. Chopped roasted bell pepper and stir. Add
dark rum and flambe. (light and swirl until it goes out).
Recipe By : kenf@advtech.uswest.com
Servings: 1 servings
Apricot Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Mexican
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into antiquity, certainly as far back as the Egyptians, and maybe even further. Interesting though that is, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, there are two interesting books from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of meals on the menues of the rich and wealthy people of the time. By the time we get to the 20th century, recipe publications were in high demand, due to more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Apricot Salsa recipe.
