Ingredients
1 no ingredients
Directions
2 lg poblano peppers, roasted and Poblano-Pine Nut Salsa Recipe brought to you by Recipe
Ideas
: peeled, -- left whole
1 red bell pepper, roasted and
: peeled, -- left whole
1 ts chopped garlic
1 TB lime juice
1 ts chopped fresh marjoram
1 ts olive oil
: Salt and pepper
3/4 c pine nuts, -- toasted
In a small bowl combine peppers, garlic, lime, marjoram, and oil. Mix
and season. Just before serving, add the pine nuts to the salsa and
stir well. Serve atop some grilled chicken breast or with chips.
Yield: 2 cups of salsa.
Recipe By :ESSENCE OF EMERIL SHOW#EE2219
From: Meg Antczak
Servings: 4 servings
Categories: Appetizer; Dip; Mexican
The History of Recipes
We can trace the history of `recipes` way back into the distant past, at least as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, mostly, these old recipes were just very basic pictorial recipes for food preparation.
Later on, there are a couple of interesting books published in the 1300s - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared for the rich people of the time. By the advent of the twentieth century, recipe books are in high demand, as a result of increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Poblano Pine Nut Salsa recipe.
