1 large clove garlic
2 jalapeno chilies -- seeds
1 removed (2 to
6 )
4 small tomatillos -- (about 1/2
1 cup)
6 italian plum tomatoes --
1 diced (2 1/2 cups)
1 medium onion -- finely diced
1/2 green italian pepper -- or
1/2 green bell pepper -- finely
1 diced
2 tbsp coarsely chopped parsley
2 tbsp coarsely chopped cilantro
1 lime -- (about 1 tbsp.)
1/2 tsp salt
1 cumin -- to taste
1 (optional)
Directions
In a food processor, finely chop garlic and jalapeos. Add tomatillos
and chop again. Remove the mixture and combine it with the remaining
ingredients. The salsa can be served immediately, but the flavors will
blend nicely if it's chilled for several hours or overnight.
Recipe By : Consumer Reports
Servings: 8 servings
C.u.'s Mild Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We can follow the history of written recipes far back into history, at least as far back into history as the early Egyptians, and potentially, even further back. However, sadly, these ancient cookbooks were just basic pictorial instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a few documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius tells us how the cooks of his times made use of a good variety of aromatic flavours, including a few you will know such as thyme, mint and dill. For the centuries that followed, the powerful and wealthy competed with each other to offer the best banquets, and because of this the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cook books were in great demand, due to higher levels of literacy, people having increased leisure time and disposable income. The arrival of television gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this C.u.'s Mild Salsa recipe.
