Ingredients
1 no ingredients
Directions
3 sm hot chilies -- fresh or
: dried
1/2 ts salt
1 clove garlic -- crushed
1 onion -- quartered
1/2 c lemon juice
To make 1/2 cup of sauce for hearty stews and casseroles: Puree
chillies, salt, garlic and onion. Add lemon juice and allow to stand
for 1-2 hours.
The sauce can be kept in a covered jar in the refrigerator for a short
period, but will ferment if allowed to stand too long.
1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook
Submitted mcrecipe by patH 1996 Oc
Recipe By : Molho de Pimenta e Limao (Brazil)
Date: Thu, 17 Oct 1996 16:29:43
~0700 (
Servings: 4 servings
Pepper Amd Lemon Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
We are able to read the history of written recipes far back into history, certainly as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the making 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`. Progressing into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. This early Roman chef recounts how the Romans used many herbs, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books dating from the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but instead recipes for the types of food on the menus of the upper classes. In the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused an outbreak in recipe books, most of which are kept safe in private libraries. By the arrival of the twentieth century, cookery books were increasing in popularity mostly due to higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Pepper Amd Lemon Sauce recipe.
