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
Written recipes as an idea can be found way back into ancient history, in fact as far back as the early Egyptians, and maybe even further. Having said that, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians are some 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 and blissful. During the time of the Romans a man called Apicius created a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into starters, entrees and afters, something that is very familiar to us today. He also describes how the chefs of Roman times used many different spices, including a few that will be familiar to modern cooks such as thyme, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and spices was responsible for an outbreak in cookery books, some of which still exist in private cookery archives. Over the next few hundred years, the rich families of Europe strove to offer the best banquets, and consequentially chefs and their recipes were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cooking publications are greatly in demand due to better eduction, increased leisure time and having more money. The arrival of TV brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Killer Salsa To Die For recipe.
