3 roma (plum) tomatoes
3 habanero chiles
1/4 cup water
1/8 tsp kosher salt
Directions
Salsas in the Yucatan are usually quite simple, while recados tend to
make the dishes they season complex. Perhaps that is why simplicity
is seen as a virtue when it comes to salsas. But I think there is
another reason: the habanero chile, reputedly the hottest pepper in
the world. In addition to the heat, habaneros have a citrusy aroma
and flavor that are best savored on their own. This salsa is the
classical accompaniment to meats and seafood cooked in achiote. Try
it on Grilled Squid Yucatan Style. There are variations with onion,
orange juice, and mint, but this simple version is my favorite.
Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast chiles until dark brown, then remove seed cores.
Put all the ingredients in a blender and blend smooth. Use within
several hours.
Recipe By : La Parilla the mexican grill by Reed Hearon
From: La Parilla The Mexican Grill By R
Servings: 1 servings
La Parilla Charred Habanero Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We can trace the history of meal recipes way back into ancient history, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early cookbooks were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which describe 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 drinkers feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. Additionally, he informs us how the Romans were skilled in the use of many spices, including a few that are still present in modern kitchens for example thyme, mint and parsley. Moving our culinary historical trip onwards, there were two interesting cookery books which were published in the 14th Century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that we all know today, but rather descriptions of the types of meals prepared by the chefs of the rich and powerful of those days. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the East, such as coriander, parsley, and basil. The introduction of these new foods and spices caused an eruption in books on cookery, most of which are now in academic collections. When we get to the 1900s, cookery publications were increasing in popularity mostly as a result of increased literacy, people having more free time and being a little richer. |
We hope you enjoy this La Parilla Charred Habanero Salsa recipe.
