Citrus Salsa Recipe


Ingredients

1 3 oranges-cut the pith and


Directions

: peel off and -- remove the
: frui
1 3 lemons-cut the pith and pe
: off and -- remove the frui
1 2 grapefruits-cut the pith a
: peel off and -- remove the

1 TB chopped serrano peppers
2 TB chopped fresh mint
2 TB chopped shallots
2 TB olive oil
: Salt and black pepper

In a bowl, combine orange, lemon, and grapefruit sections with
peppers, mint, shallots, oil, salt, and pepper. Mix and season. Serve
atop your favorite fish.

Yield :1 1/2 cups salsa

Recipe By :ESSENCE OF EMERIL SHOW#EE2219

From: Meg Antczak


Servings: 4 servings

 

 

Citrus Salsa Recipe brought to you by Recipe Ideas


Categories: Appetizer; Dip; Fruit; Mexican


The History of Recipes

Transcribed cooking instructions as an idea can be observed back into ancient history, certainly as far into history as early Egypt, and possibly even further. Interesting though that maybe, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

Continuing our culinary historical journey, there are a couple of cookery books which were published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is popular today, but instead accounts of the types of food prepared for the nobility of the period.

When we get to the 20th century, cooking books were highly popular mostly as a result of increased literacy, more leisure time and being a little richer.

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We hope you enjoy this Citrus Salsa recipe.

 


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