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Cooking School

 Weekend classes-

September 12-14, 2014

October 10-12, 2014

November 7-9, 2014

Week long class

 August 24-29, 2014

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, NEWS

Our  August week long class in the middle section of this Home Page is on SALE AT 1/2 PRICE!  Register NOW!

Blog Updates

Recent video recipe:
POSOLE

Posole

 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 and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

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 buy now

 

Click here to see
a preview of the book
.

 

 

 


Click for Jane Butel's

10 Favorite Recipes!


FAQs : Cooking With Chiles

If a person enjoys eating chiles frequently, do they develop a tolerance and obtain a craving for heat?

Yes, actually capsaicin, the heat producing substance uniquely found in chiles is definitely habit forming and the more chiles one eats, the more one desires and the hotter. And, hotter chiles are best as they contain more capsaicin which has many many curative properties and is very, very good for one.

Where does the "heat" reside in the chile pepper? Many claim it is ALL in the seeds. I have also heard that the capsaicinoids are stored in the membranes of the chile.

Capsaicin is produced in the placenta, right under the stem of a chile. Once produced, it flows through the veins and is stored in the seeds. The hottest part of a chile is the top one inch as that is where the capsaicin is produced. There is no agreement on whether the veins or seeds are hotter.

We have harvested a large amount of green chile from our small garden this year and would like to save them for the winter. Is it possible to FREEZE them?

The best way to preserve green chiles is to parch or roast them above or under direct heat such as under a broiler or on top of a grill. First wash them and pierce a small hole near the top of the chile. Turn to uniformly blister and blacken on the top of the blistering. Chill in ice water. Drain and freeze firm on cookie sheets. When firm, place in date and labeled packages. They will keep for one year.

What is a Chipotle?

A chipotle is a smoked red ripe jalapeno. They can be smoked two ways, the traditional method which yields a brown leathery skin created by slow smoking in banana leaf lined trenches or the mechanized method known as a morita which are smoked in electric or gas fired ovens and sprayed with smoke essence. The traditional are much more smokey and full flavored. In addition to being sold whole and dried, they are available powdered which is the easiest form to use. Allow ½ teaspoon powder per pod of chile required in a recipe.

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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