Ingredients
1 tsp grated orange peel
1 medium orange, peeled & diced
2 tsp grated lemon peel
1 tbsp lemon juice
2 tbsp minced onion
2 tbsp chopped cilantro
1 tsp ground cumin seed
1/2 tsp salt
1 large ripe avacado, diced
1 dash cayenne pepper to taste
Directions
Combine all except avacado. Gently stir avacado into salsa and add
cayenne to taste. Serve w chips or NAUGHTY (c*****n)!!
Posted by SIDELLE Silverstein
Fatfree Digest [Volume 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 Recipe Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Mexican; Salsa
The History of Recipes
Written recipes as an idea can be observed way back into antiquity, in fact as far back into history as ancient Egypt, and maybe further still. Having said that, generally, these old cook books were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language 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 those who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices prompted an eruption in manuscripts on food, the majority of which still exist in private cookery archives. During the following few hundred years, the powerful and wealthy houses tried to serve the most exotic banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and publishing recipes common in their social group. The arrival of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Avocado Salsa Recipe recipe.
