3 medium tomatoes
3 to 4 jalapeno peppers
1 onion -- your choice
1 oregano -- dash
1 salt and pepper as you like
Directions
In saucepan boil tomatoes and peppers. Drain water and remove skin
from tomatoes. put in blender with remaining ingredients and blend
for a minute or until smooth, unless you prefer your salsa chunky.
Serve with tortilla chips. Makes great "Juevos Rancheros". Or make
Guacamole by adding salsa to a mashed avocado.
Recipe By :
Servings: 4 servings
Anita's "Hot Salsa" Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Written recipes as a concept can be traced back into the far past, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, these, old records were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of clay tablets in Sumerian describing the making 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 exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient cooks were skilled in the use of many herbs, including a few you will know such as thyme, fennel and dill. In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as parsley and basil. The introduction of these new tastes created an explosion in cookery books, the majority of which are now in academic collections. Over the next few centuries, the upper classes competed to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down popular recipes of the day. By the arrival of the twentieth century, cookery books are highly popular as a result of more people being able to read, increased leisure time and having more money to spend. The introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Anita's _Hot Salsa_ recipe.
