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
Historians have traced the existence of recipes way back into the far past, certainly as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, generally, these old recipes were just basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some tablets in the Sumerian language 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 tried it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also tells us how the Roman cooks used a wide range of spices, including a few you will know like bay, mint and parsley. Later, there were two recipe books published in the 1300s - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cooking, such as coriander, parsley, and rosemary. These new foods and spices created an outbreak in publications on food, the majority of which are kept safe in private cookery archives. During the following few hundred years, the upper-class families of the West competed to offer the most extravagent banquests, and as a consequence, cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery publications were in great demand, as a result of more people being able to read, more free time and a general increase in wealth. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Baloo's Pasilla & Tomato Paste recipe.
