Ingredients
1 no ingredients
Directions
3 sm hot chilies -- fresh or
: dried
1 TB boiling water
1 TB oil
1/2 c water
1 TB vinegar
2 onions -- sliced
1/2 c chopped fresh coriander --
: or
: parsley
1 ts oregano
1 ts salt
Remove stems from chilies and break chilies open. Remove seeds and
cover with the boiling water for 5 minutes. Place them in a blender
with all the remaining ingredients and blendfor a few seconds. This
sauce may be stored in the refrigerator until required. Serve at room
temperature to accompany roast or grilled meats. Makes 1 1/2 cups.
1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook
Submitted mcrecipe by patH 1996 Oc
Recipe By : Pebre (Chile)
Date: Thu, 17 Oct 1996 16:29:43
~0700 (
Servings: 6 servings
Chilean Sauce Recipe brought to you by Recipe Ideas
Categories: Mexican; Sauce
The History of Recipes
We are able to trace the history of `recipes` back into distant history, at least as far back as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are some clay tablets in ancient 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 those who drank it feel blissful. As we move on, there are two recipe books published in the 1300s - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that we all know today, but instead descriptions of the types of meals on the menus of the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused an eruption in recipe publications, most of which are now in academic collections. During the next few centuries, the wealthy families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially chefs and their recipes increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books were in great demand, mostly due to increased literacy, more free time and having more disposable income. Like it or not, the introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chilean Sauce recipe.
