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-If my hands burn from handling chiles, what can I do?
-The best is to rub them with lime juice or a similar acid such as vinegar. Next time, use rubber gloves, butter your hands or spray them with liquid shortening and use greater care when touching the chiles, not touching the placenta, seeds or veins.
-Are ornamental varieties of chiles poisonous?
-There are absolutely no varieties of peppers that are poisonous; all capsicum species are edible. Some of the ornamental varieties just don't taste very good, while others are extremely hot or pungent, which may lead to this misconception; however, there is an ornamental plant called a False Jerusalem Cherry, botanical name, Solanum Capsicastrum, which is poisonous and not intended for consumption. It is not a chile plant, only a relative.
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Copyright 2008. All Rights Reserved.
TEX MEX Inc. Privacy Policy.
Jane Butel Cooking School
Office: 505-243-2622
info@janebutelcooking.com
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Packaging may vary from what is shown.
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New Mexico Blue Corn Pancake Mix
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Jane Butel's Pecos Valley Spice Company uses the finest New Mexico-grown Blue Corn products available- 100% pure and no other corn types added. Blue Corn meal is a truly authentic food of the Southwest, traditionally used by the Navajo and Pueblo people of this region. Our Blue Corn Pancake Mix is sweet and nutritious (high in protein), and people are almost always surprised by how good it is!
Included:
New Mexico Blue Corn Pancake Mix (1 lb.) & Recipe
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Blue Corn Muffin Mix
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Jane Butel's Pecos Valley Spice Company uses the finest New Mexico-grown Blue Corn products available- 100% pure and no other corn types added. Blue Corn meal is a truly authentic food of the Southwest, traditionally used by the Navajo and Pueblo people of this region. Our Blue Corn Muffin Mix is sweet and nutritious (high in protein), and people are almost always surprised by how good it is!
Included:
New Mexico Blue Corn Muffin Mix (1 lb.) & Recipe
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Blue Corn Masa
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Native New Mexican grown and lava-wheel ground to the right consistency for making blue corn tortillas. Just like our blue corn flour, ours is pure and NOT filled with other corns.
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White Corn Masa
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This masa is made exactly the same as our yellow corn masa. The only difference is that native white corn is used, which gives the masa a special, somewhat sweet taste that is favored by Natives Mexicans and many others
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Tamale Masa
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This masa is specially ground coarser for tamales which a imparts a corn filled flavor. When blanketing the spicy meat filling, the authentic flavors are preferred by many.
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Blue Corn Flour
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Native New Mexican grown and lava-wheel ground to a very fine flour consistency. It features a nut-like flavor derived from smoking with pinon wood. Perfect for breads, batters and a range of very special Southwestern treats. Just like our blue corn masa, ours is pure and NOT filled with other corns.
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Sopaipilla Mix
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Created by the Spanish in 1620 in Old Town Albuquerque, these golden fried puffs of bread are favorites to accompany meals, serve stuffed or dusted with powdered sugar.
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White Corn Posole (dried)
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Known as the "food of all blessings", it is served at all the Fiestas, Native American dances and celebrations. It is must for New Year's and perfect with chile dishes. Made from lime treated whole corn kernels.
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Corn Husks
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Corn husks are necessary if you want to get the authentic flavor and appearance in tamales and casseroles for Southwestern specialties.
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Holidays in New Mexico Gift Box
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Steaming bowls of cumin-scented, rich, red bubbling brew topped off with Fixin's 'n Mixin's of chopped onions, pickled jalapenos, coarsely grated cheeses and sour cream with lime wedges couldn't be better for the chili lover in your life or for you! This new edition of Chili Madness contains recipes for many more types of chilis, appetizers to desserts. Even the vegetarians will be pleased with the more than five delicious chili recipes. This is the ultimate chili lovers' special. There is enough chili and seasonings to make at least 100 bowls of your favorite chilis.
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