8 roma tomatoes, fine chopped
8 tomatoes, finely chopped
1 bunch cilantro, finely chopped
1 medium red onion, finely chopped
1 cl garlic, minced
2 celery, finely chopped
2 small jalapeno peppers, or to taste
1 green chili pepper, or to taste
1 serrano pepper, or to taste
1 tsp salt
1 red cayenne pepper, to taste
1 black pepper, to taste
Directions
Recipe by: Ann Lyne Combine first six ingredients in a large bowl and
mix well. Chop the peppers finely and add to large bowl. Mix salsa
well. Add the spices (I normally use about 1-2 teaspoons of the
spices) and mix. Let chill in refridgerator at least 1 hour for
flavor to combine.
Servings: 10 servings
Anna's Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Written cooking instructions as a concept can be observed back into history, in fact as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the Roman chefs made use of a good variety of spices and herbs, including many that are still in use today like basil, fennel and dill. Over the next few hundred years, the wealthy families of the West strove to serve up the most exotic meals, and consequentially the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books were greatly in demand mostly due to better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Anna's Salsa recipe.
