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
We can trace the history of `recipes` far back into history, in fact as far back into history as the early Egyptians, and maybe even further. In practice though, these, ancient recipes were just simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe in existence, according to food historians are some stone tablets in ancient Sumerian 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 drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, main course and dessert, a very modern way of dining. Additionally, he recounts how the ancient chefs were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens for example bay, mint and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices such as rosemary and coriander. The introduction of these new tastes led to an increase in manuscripts on food, the majority of which are kept safe in academic collections. By the advent of the twentieth century, cook books were greatly in demand due to more people being able to read, increased leisure time and having more money to spend. The introduction of the TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Carbonaro's Salsa __ Pggg38a recipe.
