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
It is possible to trace the history of `recipes` back into history, at least as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans used a wide range of aromatic flavours, including many that are still in use today for example thyme, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an eruption in recipe books, the majority of which are now in private cookery archives. By the time we get to the 1900s, recipe publications are in great demand, due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Corn Salsa recipe.
