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
Food historians have traced the existance of recipes back into history, in fact as far as the Egyptians, and possibly even further than that. In practice though, in the main part, these old cookbooks were just basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. During Roman times around 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the ancient Romans made use of a wide range of spices, including a few that will be familiar to modern cooks for example thyme, rue and dill. As our culinary historical trip moves on a few more years there are two books from the 14th Century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that we all know today, but instead accounts of the types of meals on the menus of the rich and wealthy people of those days. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an outbreak in manuscripts on food, the majority of which are kept safe in private cookery archives. By the arrival of the 1900s, cooking books were starting to become popular due to increased literacy, people having more spare time and being a little richer. Like it or not, the introduction of TV brought us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Killer Salsa To Die For recipe.
