1 14oz tin chopped plum tomato
1 juice of two limes
2 habanero chilies, chopped
2 cl garlic, crushed
6 spring onions (scallions), c
1 tsp sugar
Directions
Recipe by: chile-heads list - David Wilkinson Here's
my favourite salsa recipe. Quick to make, and
delicious. As with most recipes of this type, the
quantities are variable according to personal taste,
but this is what I like...
Drain a little of the juice out of the tomatoes
(otherwise it gets a little too runny), and then mix
all of the ingredients together. The number of chiles
depends very much on personal taste, and on the type
available (here in the UK we get a much more limited
range on sale), but I'm sure you can all figure out
just how hot you want to make it.
If possible, leave it to stand for at least half an
hour before eating, or even overnight, but I can
rarely wait that long before getting the munchies.
How to eat: well, anyway you like. My favourite is to
make a big bowl of salsa, take a big bag of tortilla
chips, and then to while away the evening on the sofa
dunking one into the other.
Dave W. -- David Wilkinson davidw@parallax.demon.co.uk
Parallax Solutions Limited, Coventry, UK This space
intentionally left blank
Servings: 4 servings
Killer Salsa To Die For Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Closer to modern times, we find two interesting recipe books published in the 1300s ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that is served today, but instead descriptions of the types of meals on the menues of the upper classes. During the next few hundred years, the powerful and wealthy houses tried to serve up the most extravagent banquests, and as a consequence, cooks and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cook books are starting to become popular as a result of more people being able to read, more free time and having more money to spend. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Killer Salsa To Die For recipe.
