1 cup roasted corn kernels
2 tomatillios, husked &
1 coarsley chopped
1 tbsp red onion, finely diced
1 1/2 tsp jalapeno, minced
2 tbsp lime juice
2 tbsp cilantro, chopped
1/2 tsp honey
Directions
Combine all the ingrediants in a bowl & mix well. Season to taset
with salt and pepper.
Servings: 1 servings
Corn Tomatillio Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We can follow the history of meal recipes far back into the far past, at least as far back into history as ancient Egypt, and possibly even further than that. Interesting though that is, in the main part, these early cook books were just very basic pictorial instructions for food preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he recounts how the ancient cooks made use of many aromatic flavors, including some familiar names for example bay, rue and dill. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and tastes prompted an eruption in publications on food, many of which are now in private cookery archives. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Corn Tomatillio Salsa recipe.
