1/3 lb jalapeno -- up to 2/3 lb
1 lb anaheim or poblano or new
1 mex chile
12 cup tomatoes -- coarsely chop
2 cup onion -- coarsely chop
1 cup cilantro -- chopped
1 1/4 cup lemon juice
2 tbsp garlic -- minced
2 tsp oreagno -- dried
1 tsp salt -- up to 3 ts,
1 optional
Directions
Place chiles in a single layer in a shallow pan. Broil 3 to 4 inches
from heat to blister. Turn, blister other side and put in paper bag.
Close bag and let steam 20 minutes. Remove skin and seeds and chop
chile. [Remember to wear gloves for this, otherwise you will pay with
Hunan hand.]
Combine all ingredients and heat on high about 10 minutes. Reduce
heat to simmer and cook another 10 minutes. Cool and freeze or put
hot salsa in hot sterile jars. Process jars according to the
timetable given with your canner.
Makes 14 cups.
Recipe By : J. Hassell
From: La Parilla The Mexican Grill By R
Servings: 1 servings
Bumper Crop Red Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We are able to follow the history of meal recipes far back into antiquity, certainly as far as the Egyptians, and maybe even further. In practice though, mostly, these early records were just simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, something that is very familiar to us today. He also informs us how the cooks of his times made use of many herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and dill. As we move on, we find a couple of cookery books from the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new tastes created an outbreak in books on cooking, some of which are now in private libraries. During the following few hundred years, the powerful and wealthy houses competed to lay on the best banquets, and as a result chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cook books are highly popular due to increased literacy, leisure time and having more money to spend. The arrival of television gave us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Bumper Crop Red Salsa recipe.
