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
It is quite possible to follow the history of transcribed cooking instructions back into history, at least as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, these, ancient cookbooks were just primitive hieroglyphic instructions for preparing food.
Progressing into Roman times around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks used many different spices and herbs, including some familiar names such as thyme, fennel and parsley. Later on in the 1400s, the Crusaders brought back many spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an eruption in manuscripts on cooking, some of which are kept safe in private libraries. By the advent of the twentieth century, recipe publications are in high demand, mostly due to higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Killer Salsa (Hot~hot~hot) recipe.
