Ingredients
1/4 cup fresh corn kernels
1 diced medium avocado
1 medium tomato seeded and diced
1/4 jalapeno chile minced
1/2 minced small onion
2 tsp lime juice
1 salt to taste
Directions
Cook corn and drain. Put in glass bowl and add avocado, tomato,
jalapeno, onion, lime juice and salt. TIP: Use fresh lime.
Servings: 1 servings
Avocado Corn Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Corn; Dip; Fruit; Mexican
The History of Recipes
Written cooking instructions as an idea can be found way back into the far past, at least as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, early recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Additionally, he describes how the chefs of Roman times made use of many spices, including a few that will be familiar to modern cooks like basil, mint and parsley. Over the next few hundred years, the upper-class families of Europe competed with each other to offer the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Even so, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books are in great demand, mostly due to higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Avocado Corn Salsa recipe.
