Ingredients
2 large baking potatoes
1 lb kosher or sea salt
1 jalapeno pepper
1 seeded and finely diced
1 tbsp cilantro leaves
1 finely chopped
2 tbsp sour cream
1 tbsp rice wine vinegar
1 tbsp ketchup
1/2 cup reserved cooking liquid
1 from black beans
1 or other liquid
1 (if needed to thin sauce)
Directions
Preheat the oven to 425 F.
Wash and dry the potatoes. Spread the salt evenly on a baking sheet.
Place the potatoes on the salt and bake for about 45 min. Remove the
potatoes from the oven and dust off any salt that is sticking to the
skins.
Place the remaining ingredients except the reserved cooking liquid in
the bowl of a food processor. Split the potatoes lengthwise and, with
a spoon, scoop out the flesh and place in the processor. Blend on
high speed for 45 seconds. If the sauce is too thick, dilute to
desired consistency with the reserved bean cooking liquid. The
consistency of the sauce should range between mayonnaise and cream.
Grains, Rice, and Beans by Kevin Graham ISBN 1-885183-08-9 pg 35
Servings: 1 servings
Potato-Pepper Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early cook books were just basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language 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 having made anyone who tried it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main course and dessert, something we still use today. Aspicius tells us how the ancient chefs were skilled in the use of a wide range of aromatic flavors, including some familiar names such as basil, rue and dill. Over the following few centuries, the rich and powerful families of Europe competed to serve the most exotic banquets, and because of this the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down popular recipes of the day. When we get to the 1900s, cookery publications are highly popular mostly due to higher levels of literacy, more leisure time and being a little richer. The arrival of TV brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Potato Pepper Sauce recipe.
