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Cooking School

 Weekend Classes-

November 7-9, 2014

2015 Schedule 

January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

 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  November weekend class is NOW on a special 50% OFF sale until November 5, midnight.  Only 4 places left.

Hurry!!   

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
.

 

 

 


Chile Vinaigrette

Adding chiles to green salads is a good way to enhance to the flavor and healthfulness of leafy greens. (Chiles are incredibly healthy, because of the capsaicin they contain, which is very healing and is the world’s strongest antioxidant. One can truly never eat too many chiles!) There are many ways to add chiles to a salad; you can add fresh chiles, pickled or parched chiles, ground hot or mild chile, chile-infused vinegar or oil—the chile factor by whisking pure ground chile into a simple vinaigrette.

13 cup extra-virgin olive oil
1 teaspoon pure ground hot or mild red chile, or to taste
2 Tablespoons cider vinegar
1 teaspoon Dijon mustard

1. Whisk the ingredients together in a small bowl until thoroughly combined. Store, covered, in the refrigerator for up to 2 months.

 
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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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