Ingredients
2 large tomatoes
1/2 red onion
1/2 cup fresh calintro
1/4 cup olive oil (?)
2 tbsp fresh lime juice
1 2 large jalepenos
1 salt to taste
1 large avocado
Directions
Combine 1st six ingredients (refrigerate if you want for later) and
add avocado and salt just before serving.
Posted by "Crosby!"
11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Avocado Salsa Ii Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Mexican; Salsa
The History of Recipes
Recipes as a concept can be traced way back into distant history, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Having said that, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example basil, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, such as rosemary and coriander. These new foods and spices was responsible for an eruption in books on cooking, many of which are now in private libraries. When we get to the twentieth century, cookery publications were greatly in demand due to higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Avocado Salsa Ii recipe.
