Ingredients
20 dried red chili pods, stems
1 and seeds removed
1/4 tsp cilantro seeds
1/4 tsp cumin seeds
1 tsp dried oregano
4 cl garlic
1/4 cup onion, coarsely chopped
1 tsp salt
3 cup warm water
Directions
Contributed to the echo by: Leti Labell Originally from: Mexican
Microwave Cookery, by Carol Medina Maze Chili Colorado Power level:
medium high Cooking time: 20 minutes Coarsely grind the cilantro and
cumin seeds in a spice grinder, and then put into the bowl of the
food processor. Break the chili pods into small pieces, and coarsely
grind in the spice grinder, and then add to food processor bowl. Add
the garlic and onion to the food processor, and process until the
onions are chopped.
Add the remaining ingredients and process until pureed. Place the
mixture in a 2-quart casserole dish. Cover and microwave on 70%
(medium high) for twenty minutes, stirring after 10 minutes. (I
assume you could make it on top of the stove, too.)
Makes 3-1/2 cups.
Servings: 3 servings
Chile Colorado Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is quite feasible to follow the history of recipes way back into history, at least as far back into recorded history as the Egyptians, and possibly even further. In practice though, these, old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts is a collection of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, entrees and afters, a very modern way of dining. Additionally, he recounts how the ancient Romans made use of many different spices and herbs, including a few you will know for example basil, mint and dill. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to an outbreak in manuscripts on food, most of which still exist in private libraries. By the time we get to the twentieth century, cookery publications are in great demand, due to higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Chile Colorado recipe.
