Ingredients
6 large tomatoes
2 cloves garlic - peeled
3 green chilies, roasted and -
1 peeled. or 4 oz can.
1 tsp fresh oregano or 1/4 ts dry
4 hot peppers
1 large sweet onion
Directions
Peel onion and cut into pieces. Cut tomatoes into sections. Place all
ingredients in blender. Add the amount of hot peppers desired (2 to
6). Blend until all ingredients are finely chopped. Per
tablespoonful: 7 calories, 0 gm fat, 1 gm fiber, 3 mg sodium, 0 mg
chol, 0.3 gm protein, 1 gm carbs.
Servings: 6 servings
Chili Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chili; Dip; Mexican
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into the distant past, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians are some ancient tablets in ancient Sumerian which describe the preparation 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. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a few documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens such as basil, rue and dill. As our culinary historical trip moves to more modern times we find two books which date from the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that is served today, but rather recipes for the types of food prepared by the cooks of the upper classes of the period. In the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new foods and spices prompted a torrent in manuscripts on cooking, the majority of which are now in private collections. Over the following few centuries, the powerful and wealthy tried to offer the most exotic meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, cook books were starting to become popular mostly due to more people being able to read, people having increased spare time and having more money. The arrival of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Chili Salsa recipe.
