Ingredients
1 large red pepper, *roasted
14 1/2 oz can eden diced tomatoes - with gree, n chilies
1 clove garlic, pressed
2/3 cup edensoy original or- edensoy extra, original or- edenbl
1 tbsp eden brown rice vinegar
2 tbsp eden ume vinegar
1 tsp dried basil (or more)
Directions
*To roast pepper, hold over a gas burner or put under the broiler,
rotating the pepper until it is charred black. Place in a paper bag
and seal. This will allow the pepper to sweat. Peel off the charred
skin and run under cold water. Seed and chop. (set aside)
Place all ingredients in a blender. Blend and serve. Great over EDEN
Pasta, stuffed peppers or stuffed cabbage.
Prep Time: 15 minutes Cooking Time. 15 minutes Yield: 2 cups
Copyright 1994 Eden Foods, Inc.
Servings: 2 cups
Picante' Red Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is actually possible to trace the history of written recipes far back into history, in truth as far back as the early Egyptians, and maybe further still. In practice though, generally, these early records were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a few documents which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and afters, something we still use today. This early Roman chef informs us how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, including basil and coriander. These new culinary innovations was responsible for an explosion in manuscripts on cookery, most of which still exist in private collections. During the following few centuries, the powerful and wealthy tried to offer the best banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Picante' Red Sauce recipe.
