Ingredients
29 oz (2 cans) tomatoes, or
3 1/2 cup fresh tomatoes, peeled and
1 chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 1/2 tsp salt
1 tsp prepared horseradish
1 tbsp vinegar
1 tbsp sugar
1 tbsp worcestershire sauce
1 pickled jalapeno, minced or
1 to taste
Directions
Finely chop the canned tomatoes with scissors and mix with the other
ingredients. Turn into a bowl or jar and cover tightly and
refrigerate for several hours or overnight to blend the flavors.
Serve at room temperature as a side dish with meats, beans, and
barbecue. Any leftovers can be refrigerated for several days.
Servings: 2 servings
Santa Maria Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
It is possible to trace the history of `recipes` far back into the distant past, in fact as far as the ancient Egyptians, and potentially, even further back. In practice though, in the main part, these old cookbooks were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts are some ancient tablets in the Sumerian language 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 anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient cooks made use of a good variety of herbs, including some that we all recognise like basil, fennel and parsley. Continuing our culinary historical journey, there were two recipe books which date from the 1300s : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that appears on menues today, but instead recipes for the types of meals served to the rich and wealthy people of that period. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new tastes led to an eruption in manuscripts on food, some of which are kept safe in private libraries. When we get to the twentieth century, cookery books were in great demand, mostly due to better eduction, leisure time and disposable income. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Santa Maria Salsa recipe.
