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
It is quite possible to track the history of written cooking instructions far back into distant history, in fact as far into history as early Egypt, and possibly even further than that. Having said that, mostly, these old recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which show the making 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 drank it feel exhilarated and blissful. Moving on, we find some books which appeared in the 14th Century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is served today, but instead recipes for the types of food enjoyed by the rich and wealthy people of the time. During the next few hundred years, the powerful and wealthy strove to serve up the most exotic meals, and consequentially cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes of the day. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Anna's Salsa recipe.
