4 whole jalapeno peppers --
1 seeded
1 whole poblano peppers
10 whole roma tomatoes --
1 peeled and sliced
1 whole mint sprigs
2 tbsp sugar
3 cloves garlic -- minced
Directions
PLace all ingredints into stainless steel pot and cok over med het
tiss tomatoes are softened. Puree and return to heat and cook to
desired cosistacy is reached.
Recipe By : John A. Gunterman
From: Date:
Servings: 4 servings
Col. Hogan's Chick'n Dippin' Sauce Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Meat; Sauce
The History of Recipes
Historians have tracked the existance of recipes way back into history, in truth as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Roman Empire a roman called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius also tells us how the early Romans used a wide range of spices, including a few that will be familiar to modern cooks such as thyme, rue and dill. As our culinary historical trip moves on a few more years there were two books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that appears on menues today, but instead recipes for the types of food eaten by the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new foods and tastes was responsible for an increase in publications on food, some of which are kept safe in private libraries. Over the following few hundred years, the rich and powerful families of Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipes became highly prized. However, it was during the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications are starting to become popular due to better eduction, people having increased free time and disposable income. The introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Col. Hogan's Chick'n Dippin' Sauce recipe.
