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 are able to track the history of `recipes` far back into ancient history, in truth as far back as the early Egyptians, and maybe even further. However, in the main part, these old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language which show 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 blissful. As we move on, there were two books dating from the 1300s - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are not about the curry that appears on menues today, but instead accounts of the types of food prepared by the chefs of the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from Arab countries, including spices like parsley and basil. The introduction of these new tastes was responsible for an eruption in books on cooking, some of which still exist in private cookery archives. For the centuries that followed, the wealthy families of Europe tried to serve the most extravagent meals, and as a consequence, the best chefs and their recipe collections were highly sought after. However, it was during the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. The introduction of the TV brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this La Parilla Charred Habanero Salsa recipe.
