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
It is quite possible to prove the history of written cooking instructions way back into history, certainly as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient cookbooks were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into starters, entrees and desserts, a very modern way of dining. Additionally, he tells us how the Roman cooks used many herbs and spices, including a few you will know such as thyme, fennel and asafoetida. As we move on, we find two interesting cookery books which date from the 14th Century ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that we all know today, but rather accounts of the types of meals on the menues of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from the Middle-East, such as basil and coriander. The introduction of these new herbs and spices was responsible for an outbreak in books on cookery, most of which are now in private cookery archives. During the next few centuries, the families of Europe tried to lay on the most exotic meals, and as a result cooks and their recipe collections increased in prestige. Even so, it was during the 1800s that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down popular recipes of the day. By the advent of the 20th century, cookbooks were increasing in popularity mostly due to increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Avocado Salsa Cruda recipe.
