Bricklayer's Salsa (Salsa De Albaniles) Recipe

Ingredients

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

Transcribed cooking instructions as an idea can be tracked back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.

Progressing into The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef informs us how the ancient Romans used many herbs, including a few you will know like bay, fennel and asafoetida.

Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new foods and spices led to an explosion in recipe manuscripts, many of which are kept safe in private libraries.

By the time we get to the 20th century, cooking publications were greatly in demand mostly due to higher levels of literacy, leisure time and being a little richer.

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We hope you enjoy this Bricklayer's Salsa (Salsa De Albaniles) recipe.

 


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