Ingredients
2 3/4 lb tomatoes, peeled, chopped*
14 oz tomato sauce
3 each jalapenos, pureed
3 each cilantro, sprigs (or more)
1 each carrot, large, minced
3 each serrano peppers, chopped
2 each garlic cloves, minced
1 salt, to taste
Directions
* 5 or 6 big ones. This is the recipe for the salsa they served at El
Carbonara on U.S. 183 outside Austin, Texas. It is spectacularly
delicious. Combine all ingredients and mix well. Store in a
refrigerator. Serve with chips or saltines, black beans, pour over
nachos, tacos, or just about anything lying around the kitchen. Good
on huevos rancheros. Turns scrambled Egg Beaters into huevos
rancheros artificiales. Makes 1/2 gallon, which is just about enough
for lunch.
Servings: 1 servings
Carbonaro's Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We are able to follow the history of meal recipes far back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these old cookbooks were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language 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. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like bay, fennel and dill. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as rosemary and coriander. The introduction of these new foods and spices led to a surge in publications on food, some of which are kept safe in private libraries. When we get to the 1900s, cookery books were highly popular mostly due to higher levels of literacy, people having more free time and being a little richer. The arrival of TV gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Carbonaro's Salsa recipe.
