2 ripe avocados, peeled,
1 seeded and diced
1 tomato, chopped
1/3 cup onion, chopped
1/4 cup picante sauce
1 tsp lemon juice
1/4 tsp salt
Directions
Combine all ingredients, mixing lightly; chill overnight. Makes about
2 1/2 cups. (This is a really nice change for those who don't like
the mushiness of other guacamole recipes.)
Recipe adapted from the Pace Picante Sauce 40th Anniversary Recipe
Collection by Loren Martin, Big Cabin, OK
Servings: 8 servings
Chunky Guacamole (Martin) Recipe brought to you by Recipe Ideas
Categories: Guacamole; Mexican
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into distant history, in fact as far into history as early Egypt, and possibly even further than that. Having said that, generally, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which show 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 drinkers feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of Roman times were skilled in the use of many different spices, including a few you will know for example thyme, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted an outbreak in manuscripts on food, the majority of which are now in private collections. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to offer the most exotic meals, and consequentially the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and writing down recipes common in their social group. By the time we get to the 1900s, cookery books were greatly in demand mostly due to better eduction, people having increased spare time and a general increase in wealth. The arrival of television brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chunky Guacamole (Martin) recipe.
