8 garlic cloves, chopped
4 to 5 jalapenos or serrano chiles, c, hopped
2 cup cilantro, finely chopped
1 juice of 2 limes
1 salt to taste
Directions
Potent and hot; for those who adore garlic, tart lime and cilantro.
Combine all of the ingredients. Keep mixture slightly chunky, as is,
or puree. For a less tart condiment, reduce amount of lime juice to
the juice of 1/2 lime.
From the San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; November 10 1992.
Servings: 1 servings
Cilantro-Lime Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Written recipes as an idea can be tracked way back into distant history, at least as far into history as the Egyptians, and maybe even further. However, these, old records were just very basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a collection of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius assembled a few documents detailing recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, something we still use today. Aspicius describes how the cooks of Roman times made use of many herbs and spices, including some that we all recognise for example basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices created a torrent in books on cookery, many of which still exist in private libraries. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed to offer the best banquets, and consequentially chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes of the day. When we get to the twentieth century, cookery publications were in great demand, due to better eduction, increased leisure time and having more disposable income. The TV revolution brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Cilantro Lime Salsa recipe.
