6 dried pasilla peppers seeded
250 g dried tomatoes
4 deciliter water
3 large garlic cloves
1 juice from 1 lime
5 cl japanese soy sauce
5 cl cognac
1 tbsp honey
Directions
Toast the chilis and dried tomatoes lightly in a hot frying pan (don't
burn). Put chilis, tomatoes and water in a sauce pan and boil until
soft (c:a 10 minutes). Add garlic cloves and simmer 3 more minutes.
Drain and reserve the liquid. Put chilis and tomatoes in a food
processor. Add lime juice, soy sauce, honey and cognac. Use the knife
on high speed to make a smooth paste. Add some of the reserved liquid
if needed. Boil the paste for a few minutes and fill in jars. Makes a
nice but rather mild chili paste. Serve with grilled or deep fried
seafood.
From the kitchen of Baloo
Servings: 5 deciliter
Baloo's Pasilla & Tomato Paste Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Tomato
The History of Recipes
It is possible to track the history of `recipes` way back into the far past, in fact as far as ancient Egypt, and possibly even further. Interesting though that maybe, these, old cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian describing the preparation 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 `blissful`. Later, we have a couple of books which date from the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian food that is popular today, but rather recipes for the types of meals on the menus of the rich and powerful of that time. Over the next few centuries, the upper classes competed to offer the most extravagent banquests, and consequentially chefs and their recipes were much in demand. Even so, it wasn`t until the 19th century that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes common in their social group. By the arrival of the twentieth century, cookery books are in great demand, as a result of better eduction, more spare time and having more disposable income. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baloo's Pasilla & Tomato Paste recipe.
