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
It is actually possible to track the history of recipes far back into distant history, in truth as far back as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire around 25BC a roman called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something we still use today. He also describes how the early Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on food, many of which still exist in private cookery archives. By the advent of the 20th century, cookery books are increasing in popularity mostly as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Anita's _Hot Salsa_ recipe.
