Ingredients
4 medium ancho chiles, wiped clean, stemmed, and seeded
2 cup fresh squeezed orange juice
4 tbsp fresh squeezed grapefruit juice
2 tbsp fresh squeezed lime juice
4 tsp salt
1 tsp fresh ground black pepper
4 tbsp olive oil (optional)
Directions
Toast the chiles directly over a medium gas flame or in a cast-iron
skilliet until soft and brown, turning frequently to avoid scorching.
Slice the chiles into 1-inch strips, then into a very fine julienne.
Combine all of the ingredients in a bowl, mix well and let sit at
least 30 minutes or as long as 2 hours before serving.
Ancho salsa keeps a few days in the refrigerator.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
Servings: 2 cups
Ancho Chile Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, at least as far into history as pharonic Egypt, and maybe further still. Interesting though that maybe, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of stone tablets in the Sumerian language which show 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 exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the ancient Romans used a wide range of aromatic flavors, including some that we all recognise for example bay, rue and asafoetida. As our culinary historical trip moves to more modern times we find some recipe books which were published in the 14th Century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that is popular today, but instead accounts of the types of food served to the nobility of that period. In the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including basil and rosemary. The introduction of these new herbs and spices created an explosion in recipe manuscripts, many of which are now in private libraries. Over the following few centuries, the powerful and wealthy houses competed to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down the recipes of their peers. When we get to the 1900s, cook books are in great demand, as a result of more people being able to read, people having more leisure time and a general increase in wealth. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Ancho Chile Salsa recipe.
