2 3/4 lb tomatoes, peeled, chopped*
14 oz tomato sauce
3 each jalapenos, pureed
3 each cilantro, sprigs (or more)
1 each carrot, large, minced
3 each serrano peppers, chopped
2 each garlic cloves, minced
1 salt, to taste
Directions
* 5 or 6 big ones. This is the recipe for the salsa they served at El
Carbonara on U.S. 183 outside Austin, Texas. It is spectacularly
delicious. Combine all ingredients and mix well. Store in a
refrigerator. Serve with chips or saltines, black beans, pour over
nachos, tacos, or just about anything lying around the kitchen. Good
on huevos rancheros. Turns scrambled Egg Beaters into huevos
rancheros artificiales. Makes 1/2 gallon, which is just about enough
for lunch.
Servings: 1 servings
Carbonaro's Salsa ** Pggg38a Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into the far past, in truth as far back into recorded history as the early Egyptians, and maybe further still. Having said that, these, early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to historians is a series of ancient tablets in ancient Sumerian which describe 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 drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, something we still use today. He also informs us how the Romans made use of many different spices, including a few that will be familiar to modern cooks for example basil, mint and parsley. Moving our culinary historical trip onwards, we find a couple of interesting cookery books dating from the 14th Century ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of food cooked for the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, including rosemary and coriander. These new culinary innovations created an outbreak in manuscripts on cookery, most of which are kept safe in private collections. Over the following few centuries, the families of Europe tried to serve the most exotic banquets, and as a result the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing the recipes of their peers. When we get to the 1900s, cookbooks were increasing in popularity due to increased literacy, more leisure time and having more money. |
We hope you enjoy this Carbonaro's Salsa __ Pggg38a recipe.
