.

 Chile, Herbs & Spices

Ground & Crushed Chiles | Herbs & Spices | Chile Pods & Seeds

We have included our most popular recipes for using our pure Pecos Valley Spice Co. New Mexican chiles.  Note the red and green powdered, crushed and frozen chiles are above and below the recipes.

 

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. 

Ancho Chile Pods

Ancho Chile Pods 4oz

$ 7.00

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.

Cascabel Chile Pods

Cascabel Chile Pods 4oz

$ 7.00

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.

Morita Chile Pods

Morita Chile Pods 4oz

$ 5.00

These richly flavored, smoked, red-ripe jalapenos really make salsas and relished, 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.

Barker Seeds

Barker Seeds (hot) .05oz

$ 3.25

A local chile developed years ago from native chiles. Known for its very pungent, hot, hot, hot flavor, less uniform in size and yield than other New Mexican chiles. Some say they are hotter than the Habanera chile.

Ancho 101 Seeds

Ancho 101 Seeds, the green form of this chile is called a Poblano.

$ 4.75

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.

New Mexico 6-4 Seeds

New Mexico 6-4 Seeds .05oz

$ 3.25

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.

Jalapeno Seeds

Jalapeno Seeds (hot) .05oz

$ 3.25

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.

Tomatillo Seeds

Tomatillo Seeds.05oz

$ 4.00

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.

News And Events Title for Left

Go to Cooking School

 Weekend Classes-

November 10-12, 2017

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

Day classes 

Holidays in New Mexico are very special with the preparation of centuries old favorite, traditional dishes that require just the right techniques and hints to make them flavorful and fun.  A very popular class.  Class is December 7, at 5 PM.  Register NOW!

NEWS, NEWS, NEWS

I will be serving appetizers and signing my cookbooks at the Ladies Night Out  Thursday, November 2, 2017 at the Event Center, Tramway and Indian School Rd NE, Albuquerque, New Mexico from 5 to 9 PM.

Where Women Cook" issue came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

Order my next 5 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex  came out February 28, 2017.Tex-Mex cook book cover

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.

Amazon

Barnes and Noble

Indiebound 

Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen"was published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.

ORDER NOW:

Amazon

Barnes and Noble

Simply Southwest book cover

 

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! 

 

 

 

 Blog Updates  Blogs released regularly.

Recent video recipe:

POSOLE on You TubePosole

 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.

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

 

 

 

 

© Copyright 2011 - 2017 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • info@janebutelcooking.com | Jane Butel Home Page

Powered by Full Partner