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 possible to read the history of meal recipes back into antiquity, in fact as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also recounts how the Romans were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example basil, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cooking, including rosemary and coriander. The introduction of these new culinary ideas caused an explosion in recipe manuscripts, the majority of which are now in academic collections. By the time we get to the 1900s, cooking books were greatly in demand mostly due to more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Avocado Salsa Cruda recipe.
