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
Food historians have traced the existence of recipes back into antiquity, in truth as far back into history as early Egypt, and possibly even further than that. In practice though, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which recount the making 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 wonderful. As our culinary historical trip moves on a few more years there are two interesting recipe books which were published in the 14th Century : one book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the rich and powerful of the time. Over the following few hundred years, the wealthy families of the West tried to serve up the most extravagent meals, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and publishing popular recipes of the day. By the arrival of the 20th century, cooking books were increasing in popularity mostly as a result of better eduction, people having more free time and being a little richer. |
We hope you enjoy this C.u.'s Mild Salsa recipe.
