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How to Prepare Dried Chile Pods
To prepare whole chile pods, you must first wash the pods, then coarsely break them and place on a cookie sheet. Place in a warm oven at 300° F and heat for 5 to 15 minutes or until the chiles produce an aroma and slightly deepen in color. Stew in water for 30 minutes or until the flesh slips from the skin, then strain or blend to create a pulp to make into a sauce.
Price:
$7.00
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Anchos are dried poblanos and one of the most popular Mexican chiles. They are sometimes called Pasillas; however, Anchos are generally milder and produce a reddish brown sauce.
Price:
$7.00
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These whole, round, thin-skinned chiles have loose seeds that rattle, hence the name. Appearing like a cherry pepper when fresh, the dried pods make a hot, richly flavored sauce.
Price:
$5.00
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These richly flavored, smoked, red-ripe jalapenos really make salsas and relishes, among other dishes, “come alive”. They need a touch of acid added to the cooking liquid to develop the flavor. These are the Mora, or less smoky, redder type, which is mechanically dried.
Price:
$6.50
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These long pointed chiles are brownish red and often referred to as cascabels, which are rounder. They are hot, but less hot than the pasilla.
Price:
$4.75
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A popular Mexican chile, known as the poblano or pasilla when green, has large pods and deep green blackish fruit that ranges for 2 ½ to 4 inches long. Mild to medium hot.
Price:
$3.25
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Perhaps the most popular all around chile, ranges mild to medium hot. Developed in New Mexico this chile has thick walls and is a favorite for Chile Rellenos.
Price:
$3.25
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Will yield plants averaging 2 feet tall. The pods will be thick and vary from 3/4 to 1 1/2 inches in diameter and up to 3 inches in length. They are very hot and most often used green and fresh, but can be frozen or pickled.
Price:
$4.00
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These Mexican "green tomatoes" are often confused with American green tomatoes. They are different, yet wonderful and grow on vines. Terrific in sauces, either hot or cold; they can sometimes be difficult to buy. Easy to freeze--just peel and bag. Easy to grow, they often come up every year. Requires 120 days to produce fruit.
GIFT CERTIFICATES AVAILABLE! Please call 505-243-2622 or Email jane.butels@gmail.com to Order! |
NEW ONLINE VIDEO CLASS! - Tamale Rolling
Also All About Chiles, extensive learning online class
For more information and to sign up, click on the specific dates you are interested in.
Oaxaca Culinary Week Long Tour, planned for June 11- 18, 2024
Day Classes
Taco Party, April 25, 2024, 5 PM
Special Party Appetizer, May 7, 2024, 5 PM
New Mexican Favorites, May 9, 2024, 5PM
Green Chile Classics, May 23, 2024, 5PM
Finger Lickin’ Barbecue, June 30, 2024, 5PM
Next weekend class is--
Next weeklong class is
We are scheduling lots of private classes for groups of varying sizes of up to 12 participants.
For more information, just call us at 505-243-2622 or contact us at jane.butels@gmail.com.
Gift certificates are available -- to order, contact us at
505-243-2622 or jane.butels@gmail.com.
Order my cookbooks from any of the 3 sources and really help our rating! 
Or, order from us if you would like an autographed copy for you or for any persons on your gift list.
And we will drop ship each book if you like.
Revised, 2nd edition of "Jane Butel's Southwestern Kitchen" was published October 4, 2016.
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Jane Butel's newest cookbook, "Simply Southwestern" was published November 22, 2016.
Hotter Than Hell was re-published and completely re-edited and released in March, 2017. If you would like a personally autographed cookbook, order from us NOW!
If you would like a personally autographed copy of the newly released and re-edited Barbecue cookbook, order from us NOW!
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Blog Updates Blogs released regularly.
Recent video recipe:
POSOLE on You Tube
What do you want to see featured on our new blog?
Email us to make suggestions about post features!
Blog link: Southwest Cooking with Jane Butel
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
Softbound Printed Edition
$12.95
NOW ON KINDLE FIRE
for $2.99
Click here to see a preview of the book
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