3 bell peppers, red, chopped coarsely
1 bell pepper, green, chopped coarsely
1 small onion, green, chopped coarsely
3 tomatoes, plum, quartered
3 tbsp lime juice, fresh, or to taste
1 tbsp olive oil
1 freshly ground pepper to taste
Directions
In a food processor, chop the peppers, onion, and tomato finely but
do not let them liquefy. Transfer the mixture to a bowl, stir in the
lime juice and the oil, and pepper to taste, and let salsa stand for
30 minutes. Yields about 2 cups.
Servings: 1 servings
Bell Pepper Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes far back into the distant past, in fact as far back as early Egypt, and maybe even further. Having said that, generally, these old cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of stone tablets in Sumerian describing 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 people feel `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also tells us how the ancient Romans made use of a good variety of spices and herbs, including a few that are still present in modern kitchens like basil, rue and parsley. Closer to modern times, there were some interesting books which appeared in the 1300s ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that appears on menues today, but rather descriptions of the types of meals eaten by the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as rosemary and coriander. These new foods and spices created a torrent in recipe manuscripts, some of which still exist in academic collections. By the arrival of the 1900s, cookery books are greatly in demand mostly as a result of more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Bell Pepper Salsa recipe.
