2 each medium tomatoes, *
1 each medium onion, *
1 each small clove garlic, *
1 each canned jalapeno pepper, seed
1 tbsp finely snipped cilantro
1 tbsp lemon juice
1 1/2 tsp vegetable oil
1/2 tsp dried oregano leaves
1/2 tsp jalapeno pepper liquid
Directions
*Finely chopped Mix all ingredients. Cover and refrigerate in glass or
plastic container. Refrigerate no longer than 7 days. Yield: about 2
cups of sauce. My cookbook has a note in there stating that a bottled
tomato and yellow chili sauce can be substituted in recipes calling
for Casera Sauce. Rita in Scottsdale 10/11 12:13 am
FROM: RITA TAULE (BTVC62A)
Servings: 1 servings
Casera Sauce (Salsa Casera) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa; Sauce
The History of Recipes
It is possible to follow the history of written recipes way back into antiquity, in truth as far as early Egypt, and maybe even further. Interesting though that is, these, early cookbooks were just very basic pictorial recipes for preparing meals.
In fact, the most ancient recipe in existence, according to experts are some clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used a good variety of aromatic flavors, including some familiar names like thyme, mint and parsley. Later on, there were two interesting cookery books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that we all know today, but rather descriptions of the types of food on the menues of the upper classes. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new culinary ideas created an outbreak in manuscripts on food, most of which still exist in academic collections. For the centuries that followed, the rich and powerful families of Wesstern Europe tried to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections became highly prized. However, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cookery books were increasing in popularity mostly as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Casera Sauce (Salsa Casera) recipe.
