2 tbsp oil, olive
1 tbsp vinegar, wine, red
1/3 cup water
4 chiles, aji, seeded, stemmed minced
2 garlic clove, minced
1/2 cup onion, minced
1/2 cup cilantro, minced
1 tsp oregano, minced
1 salt, to taste
HEAT SCALE HOT
Directions
Combine the olive oil, vinegar and water in a bowl and beat with a
whisk. Add remaining ingredients, mix well, and let stand for 2 hours
to blend the flavors. Served with grilled or roasted meats
Substitute 1 jalapeno or 1 habanero chile if the aji chiles are
unavailable.
Servings: 2 cups
Pebre (Chilean Hot Salsa) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Written cooking instructions as a concept can be found back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these ancient cookbooks were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books published in the 1300s - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that is served today, but instead recipes for the types of meals on the menus of the rich and powerful of the period. Over the following few centuries, the wealthy families of the West competed with each other to lay on the most extravagent banquests, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cooking books were in high demand, as a result of increased literacy, more spare time and a general increase in wealth. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pebre (Chilean Hot Salsa) recipe.
