3 large ripe tomatoes, seeded and coarsely chopp
1 celery rib, finely chopped
3 scallions, finely chopped
1 small cucumber, peeled, seeded and coarse
1 small carrot, peeled and finely shredde
2 jalapeno peppers, seeded and finely chopped
2 tbsp fresh thyme, minced preferably lemon t
2 tbsp italian parsley, finely chopped
2 tbsp balsamic vinegar or
1 red wine vinegar
1 tsp sugar
1 tsp ; salt
Directions
In a large nonreactive bowl, mix all ingredients together. Cover and
refrigerate until chilled about 1 hour.
Judi's Note: I always add 2 cloves of garlic (minced) to this recipe
for a tangier salsa.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 3 cups
California-Mexican Garden Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the far past, certainly as far back into history as the Egyptians, and maybe even further. Having said that, these, early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to academics is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During the time of the Romans a man called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into starters, main course and afters, a very modern way of dining. This early Roman chef informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today for example basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new culinary innovations led to an increase in manuscripts on food, the majority of which are now in academic collections. The arrival of TV brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this California Mexican Garden Salsa recipe.
