5 red tomatoes fresh
1/2 large onion
1 fresh green chiles serranos
1 the quantity you want
1 small clove of garlic
1 salt and pepper
Directions
In a boiling water cook one or two minutes the red tomatoes and
chiles, peel the tomatoes skin, then ground with other ingredients.
You can eat fresh for use with tacos or quesadillas.
or cook: In a sauce pan add a little amount of vegetable oil, when
will be warm, add the salsa and cook 10 min aprox., now you can
prepare chilaquiles or eggs.
Servings: 4 servings
Basic Red "Mexican Salsa" Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
It is possible to read the history of `recipes` way back into ancient history, certainly as far back as early Egypt, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language describing 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 exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled some scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the ancient chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and parsley. Later, we have a couple of interesting recipe books which appeared in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the curry that we all know today, but rather recipes for the types of food cooked for the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab countries, including spices like basil and coriander. The introduction of these new culinary ideas prompted an eruption in manuscripts on food, most of which are now in private collections. For the decades that followed, the rich families of Europe competed with each other to serve the most extravagent meals, and as a consequence, the best chefs and their recipe collections were highly sought after. However, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the 1900s, recipe books were in high demand, mostly as a result of more people being able to read, people having increased leisure time and being a little richer. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Basic Red _Mexican Salsa_ recipe.
