Better Than "The Best" Salsa Recipe


Ingredients

24 cup tomatoes -- peel, core,
1 chop
2 cup white vinegar -- 5%
2 cup jalapeno chiles -- chop with
1 seeds
2 cup sweet peppers -- diced, *
2 cup sweet onions -- diced, *
2 small cans tomato sauce
3 cloves garlic -- minced
1 tbsp pickling salt -- do not use
1 table
1 bunch cilantro -- chopp


Directions

Red peppers make a prettier sauce, but green is ok. I like the
flavor of the red ones. Get sweet onions like Vidalia or Texas 1020
if you can.

Cook tomatoes and vinegarfor an hour in a large[!] pot. Add remaining
ingredients except cilantro and cook another a to 2 hours 'til a
consistency you like. Add cilantro. Put in hot pint jars and process
in water bath 15 minutes.

Makes about 10 pints

Recipe By : J. Hassell [via Rec.Food.Preserving]

From: La Parilla The Mexican Grill By R


Servings: 1 servings

 

 

Better Than "The Best" Salsa Recipe brought to you by Recipe Ideas


Categories: Appetizer; Dip; Mexican


The History of Recipes

We are able to follow the history of written recipes far back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.

The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`.

Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times made use of many different spices, including some familiar names for example thyme, rue and parsley.

Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in books on cooking, the majority of which are now in private cookery archives.

During the following few hundred years, the rich and powerful families of the West strove to serve up the most extravagent banquests, and consequentially the best chefs and their recipes became highly prized. However, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down the recipes of their peers.

The arrival of television gave us TV chefs and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site.

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We hope you enjoy this Better Than _The Best_ Salsa recipe.

 


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