20 large fresh tabasco chiles,
1 stems & seeds removed,
1 cut in half lengthwise
1 (or substitute fresh
1 pequins, cayennes or
1 serranos)
2 cl garlic, cut in half
1/2 cup vinegar
1 salt to taste
Directions
Place the chiles, cut side down, on a broiler rack. Broil for about 5
minutes or until the skin blisters and blackens. Transfer the peppers
to a paper bag and let stand for about 10 minutes. Peel when cool.
Place the chiles and garlic in a blender or food processor. With the
machine running, slowly add the vinegar until the mixture is well
blended. Add salt to taste. Keep covered and refrigerated until use.
Walt MM Yield:
1/2 cup
Margot Z.
Servings: 1 /2 cup
Cajun Hot Sauce Recipe brought to you by Recipe Ideas
Categories: Cajun; Sauce
The History of Recipes
We can track the history of meal recipes far back into the distant past, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language which show 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 tried it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius describes how the cooks of Roman times made use of many different spices and herbs, including a few that will be familiar to modern chefs such as bay, fennel and dill. Later, there were two interesting recipe books from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that appears on menues today, but instead accounts of the types of food enjoyed by the rich and powerful. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including parsley, basil and rosemary. These new foods and tastes caused an increase in cookery books, some of which are kept safe in private cookery archives. By the time we get to the 20th century, cookery books are starting to become popular due to higher levels of literacy, people having increased free time and disposable income. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Cajun Hot Sauce recipe.
