Ingredients
2 package dried chile pequins *
1 tsp cumin (crushed)
1/2 tsp salt (optional)
2 each cloves garlic (3 if wanted)
1 tsp oregano
1 cup tomato juice(can use upto 2)
Directions
* Or other hot peppers. NOTE: Add juice of one lemon
if you are canning.
Servings: 4 servings
Killer Salsa (Hot~hot~hot) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa
The History of Recipes
Recipes as an idea can be found way back into history, in fact as far back into history as early Egypt, and possibly even further. Interesting though that maybe, mostly, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are some clay tablets in ancient Sumerian which show 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 anyone who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius recounts how the ancient cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and parsley. Moving on, there were two interesting recipe books dating from the 1300s - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that is popular today, but rather recipes for the types of meals eaten by the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new tastes prompted an explosion in manuscripts on cookery, many of which still exist in private libraries. By the time we get to the twentieth century, cookery publications are starting to become popular mostly due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Killer Salsa (Hot~hot~hot) recipe.
