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
Experts have proved the existance of recipes far back into antiquity, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
During the time of the Romans a roman called Apicius wrote some scripts which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into starters, main course and afters, something we still use today. Aspicius also recounts how the ancient Romans made use of many herbs and spices, including some that we all recognise like thyme, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and tastes was responsible for an increase in manuscripts on cooking, most of which are kept safe in private collections. When we get to the 20th century, cook books are increasing in popularity mostly due to higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this C.u.'s Mild Salsa recipe.
