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
Transcribed cooking instructions as an idea can be tracked back into history, at least as far back as early Egypt, and possibly even further than that. In practice though, generally, these ancient cookbooks were just simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount 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 tried it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. He also tells us how the ancient cooks used a good variety of spices and herbs, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Moving our culinary historical trip onwards, there are two recipe books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the spicy food that we all know today, but rather recipes for the types of meals on the tables of the upper classes of the time. In the 15th century, knights returning from the crusades brought us many foods and herbs from the Middle-East, such as parsley and basil. These new culinary innovations caused an explosion in manuscripts on cookery, the majority of which still exist in private collections. The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Anna's Salsa recipe.
