1 medium onion, peeled and quartered
2 small garlic cloves, peeled
1 1/2 tsp salt or to taste
1 cup cilantro, minced
1 4 to 6 fresh serranos chilies -=, or=-
1 2 or 3 jalapenos, stemmed and roas, ted whole
1 1/2 cup tomatillos, husked, roasted or bro, iled in water
1 1/3 to 1/2 cup water
1 pinch sugar
1 tsp salt or to taste
8 sprigs fresh cilantro, chopped
3/4 cup white onion, peeled and minced
Directions
Add onion, garlic and salt to a mortar or food processor. If using a
mortar, grind well. If using a processor, pulse once very quickly.
It is very important not to overporcess or the texture of the salsa
will suffer. Add minced cilantro and pulse again, very quickly. Add
chilies, tomatillos and water and pulse again. Season to taste.
Garnish with chopped cilantro and onion. To prepare without a mortar
or processor, mince all ingredients extremely finely and combine.
Servings: 1 servings
Bricklayer's Salsa (Salsa De Albaniles) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa
The History of Recipes
Written cooking instructions as an idea can be found back into the distant past, certainly as far into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by his fellow Romans. He recounts how the meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times were skilled in the use of many spices, including some familiar names like thyme, fennel and dill. Over the next few hundred years, the powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially the best cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications were in high demand, mostly due to better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Bricklayer's Salsa (Salsa De Albaniles) recipe.
