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 read the history of written recipes back into ancient history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in Roman times around 25BC a man called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the early Romans used a wide range of aromatic flavours, including some that we all recognise for example bay, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including parsley, basil and rosemary. These new spices and herbs caused an explosion in cookery books, many of which still exist in private cookery archives. The introduction of the TV brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this La Parilla Charred Habanero Salsa recipe.
