Ingredients
5 lb tomatoes -or-
1 chilies, hot (2-6), chopped
1 large onion, chopped
1 large bell pepper, green, chopped
3 garlic cloves, minced
2/3 cup tomato paste
3/4 cup vinegar, white
3 tbsp sugar
1 tbsp salt, pickling
2 tsp paprika - optional --
2 tsp cilantro, finely chopped
Directions
Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer
1/2 hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot
sterilized jars. Boil lids 15 - 20 minutes. After blanching tomatoes,
add only tomatoes, do not add all the tomato juice, otherwise you
will end up with a thin(runny) salsa. You can double & triple this
recipe and it will turn out real nice
Servings: 1 pints
Picante Salsa Sauce - Ron Piper Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa; Sauce
The History of Recipes
We can follow the history of meal recipes way back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, these, early cook books were just simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to academics is a collection of ancient tablets in Sumerian describing the making 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 exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times used a wide range of herbs and spices, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as rosemary and coriander. These new culinary innovations prompted a surge in publications on food, the majority of which still exist in private libraries. For the centuries that followed, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and as a result chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes of their peers. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Picante Salsa Sauce Ron Piper recipe.
