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
We can follow the history of meal recipes way back into the distant past, in fact as far back as the Egyptians, and possibly even further. In practice though, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to food historians is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. He recounts how the roman meals were separated into starters, main meal and afters, a very modern way of dining. He also describes how the chefs of Roman times made use of a good variety of spices, including some that we all recognise such as basil, rue and asafoetida. Later, there are some interesting books from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that we all know today, but instead recipes for the types of meals served to the upper classes of the period. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the East, such as coriander, basil and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cooking, most of which are kept safe in private collections. For the centuries that followed, the powerful families of the West strove to offer the best banquets, and as a result cooks and their recipes were at a premium. Notwithstanding that, it was during the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe books are greatly in demand due to increased literacy, more free time and having more money to spend. The introduction of the TV brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Avocado Salsa Ii recipe.
