Ingredients
5 lb tomatoes
2 lb chile peppers
1 lb onions
1 cup vinegar (5 percent)
3 tsp salt
1/2 tsp pepper
Directions
Yield: 6 to 8 pints
Procedure: Caution: Wear rubber gloves while handling chilies or wash
hands thoroughly with soap and water before touching your face. Peel
and prepare chile peppers as described in making Mexican Tomato
Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water, slip off skins, and remove
cores. Coarsely chop tomatoes and combine chopped peppers, onions,
and remaining ingredients in a large saucepan. Heat to boil, and
simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids
and process according to the recommendations in Table 1.
Table 1. Recommended process time for Chile Salsa in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Chile Salsa (Hot Tomato-Pepper Sauce) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, at least as far as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to historians is a series of stone tablets in ancient Sumerian which recount 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 drank it feel exhilarated. Later on, we have a couple of books which appeared in the 14th Century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are not about the spicy food that is popular today, but rather descriptions of the types of meals prepared for the rich and powerful of those days. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an increase in cookery books, many of which still exist in academic collections. For the centuries that followed, the rich families of Europe strove to lay on the most exotic meals, and because of this cooks and their recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking publications are starting to become popular mostly as a result of higher levels of literacy, people having more free time and having more money. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chile Salsa (Hot Tomato Pepper Sauce) recipe.
