Ingredients
1/2 lb roma tomatoes
3/4 lb tomatillos, husked/washed
40 each arbol chiles (1 cup)
1/2 each bunch cilantro, leaves only, roughl, y chopped
1 medium white onion, chopped
4 each garlic cloves, crushed
2 cup water
1 tsp salt
1/2 tsp freshly ground black pepper
Directions
Preheat the broiler. Place the tomatoes and tomatillos on a baking
sheet.
Broil, turning occasionally, until charred all over, 10 ro 12 minutes.
Transfer to a saucepan along with the remaining ingredients.
Bring to a boil and cook until the onions are soft, 12 to 15 minutes.
Transfer to a food processor or blender. Puree and then strain.
Serve at room temperature or slightly chilled.
Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen
for weeks.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.
Servings: 2 cups
Chile De Arbol Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
Food historians have traced the existance of recipes way back into antiquity, in truth as far back as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these old cookbooks were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into starters, main course and desserts, a very modern way of dining. Aspicius describes how the ancient Romans made use of many aromatic flavors, including a few you will know such as basil, rue and dill. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to offer the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Even so, it was during the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery books were starting to become popular due to more people being able to read, more free time and disposable income. |
We hope you enjoy this Chile De Arbol Salsa recipe.
