16 oz corn, canned, drained (1 cn)
4 oz green chilies, canned, drain
1 each jalapeno chile, *
1/4 cup green bell pepper, chopped
1/4 cup green onions w/tops, sliced
2 tbsp white wine vinegar
1 tbsp vegetable oil
1/4 tsp salt
Directions
* Jalapeno chile should be seeded and finely chopped.
Servings: 4 servings
Corn Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We are able to trace the history of meal recipes way back into the far past, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient recipes were just very basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to food historians are a few tablets in Sumerian which describe the baking 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. During Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. Additionally, he tells us how the ancient Romans were skilled in the use of many different spices, including some that we all recognise like thyme, mint and parsley. As our culinary historical trip moves on a few more years there were a couple of cookery books which date from the 14th Century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that is popular today, but instead accounts of the types of food prepared by the cooks of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an eruption in manuscripts on food, many of which are now in private libraries. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Corn Salsa recipe.
