Ingredients
1/2 cup finely diced avocado
1 1/2 cup peeled, seeded, finely>>>
1 chopped tomatoes (abt. 2)
1/2 cup red onion, diced
1/4 cup diced jalapeno, fine
1/4 cup diced bell pepper, fine
1/4 cup fresh parsley, chopped
1/8 tsp sugar
1 salt
Directions
Chop each vegetable by hand or with food processor. Mix together in a
nonaluminum bowl. Add the sugar and salt to taste. Adjust the
sesonings if necessary. Let the salsa sit for at least 1 hr. Stir
well before serving. Yield: Approx. 2 cups
Servings: 2 servings
Avocado Salsa Cruda Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Mexican; Salsa
The History of Recipes
Experts have tracked the existance of recipes back into ancient history, at least as far back into history as early Egypt, and possibly even further. Interesting though that maybe, generally, these old records were just simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius created some scripts describing recipes prepared by the Romans. In his publication, he describes how the meals were separated into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans used many different herbs and spices, including a few that will be familiar to modern cooks like bay, fennel and dill. Closer to modern times, we have a couple of interesting books which were published in the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that appears on menues today, but instead descriptions of the types of meals served to the upper classes of that period. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy lands, such as basil and rosemary. These new spices and herbs created an eruption in manuscripts on cooking, some of which are now in academic collections. By the arrival of the 1900s, cooking publications were in great demand, mostly as a result of better eduction, more free time and having more money. |
We hope you enjoy this Avocado Salsa Cruda recipe.
