8 green tomatillos
1/2 large onion
1 fresh green chiles serranos
1 the quantity as you want
1 small clove of garlic
1 salt and pepper
10 leaves of cilantro (optional
Directions
Peel the green tomatillos if they still have the dry skin. In a
boiling water cook the tomatillos and chiles serranos for 1 or 2 min.
Ground all the ingredients. You can use this fresh salsa for tacos or
quesadillas or if you want you can cook it: In a sauce pan add a
little amount of vegetable oil and when it will be warm add the
"salsa", cook 20 min or more. Now you can prepare "chilaquiles" or
eggs.
Servings: 4 servings
Basic Green "Mexican Salsa" Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We can read the history of written recipes way back into the distant past, in truth as far as pharonic Egypt, and potentially, even further back. Having said that, these, old cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to academics are some tablets in 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient cooks made use of many different herbs and spices, including some familiar names for example basil, mint and asafoetida. Later on, there are two interesting cookery books which were published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that is served today, but instead recipes for the types of meals on the menus of the nobility of those days. Later on in the 1400s, the Crusaders brought back many new foods and spices from the Middle-East, including spices like rosemary and coriander. These new culinary innovations was responsible for a surge in manuscripts on food, the majority of which are kept safe in private libraries. For the next few years, the powerful families of Wesstern Europe tried to lay on the most extravagent banquests, and as a result the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, recipe books are increasing in popularity as a result of increased literacy, people having increased spare time and having more disposable income. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Basic Green _Mexican Salsa_ recipe.
