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
It is quite feasible to track the history of written cooking instructions way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, early cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During the time of the Roman Empire a roman called Apicius compiled a number of documents which described recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, a very modern way of dining. He also informs us how the Roman cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and dill. As our culinary historical trip moves on a few more years there were two books dating from the 14th Century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that we all know today, but rather accounts of the types of food prepared for the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on food, most of which still exist in private cookery archives. By the arrival of the 20th century, cookery books were starting to become popular due to higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Carbonaro's Salsa recipe.
