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 can trace the history of meal recipes back into the far past, in fact as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, sadly, these early cook books were just basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to academics is a collection of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in Roman times around 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef informs us how the cooks of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like basil, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, including basil and coriander. The introduction of these new tastes led to an increase in publications on food, some of which still exist in private collections. By the advent of the 20th century, cooking publications are greatly in demand as a result of increased literacy, people having more leisure time and having more money. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Better Than _The Best_ Salsa recipe.
