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Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before the class.

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

NEWS, NEWS, NEWS

Pre-order my next 2 cookbooks from any of the 4 sources and you will get an autographed nameplate and really help our rating!

Amazon

Barnes and Noble

Indiebound

iTunes

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

Southwestern Kitchen book cover 2016

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

ORDER NOW:

Amazon

Barnes and Noble

Indiebound

iTunes

Simply Southwest book cover

 

 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, 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
.

 

 

 


CHILTOMATE SALSA

(Mayan Roasted Vegetable Salsa)

This is a recipe that the chef of the Melia Mayan taught when we had a comparative week long cooking class comparing the differences of pre-Columbian and post-Columbian cuisine. It has the richness that roasting brings and has a quite distinctive flavor.

Yield: 3 cups

3 medium red-ripe tomatoes, well rinsed

1 large onion

2 large garlic cloves

1/4 teaspoon olive or vegetable oil

2 Tablespoons habanero chiles, minced or to taste—this amount will yield a hot salsa

1/3 cup fresh lime juice

1/2 cup cilantro, coarsely chopped

1/2 teaspoon salt or to taste

1. Preheat a comal, broiler or seasoned skillet and put in the tomatoes, that have been cored and an “x” cut into the bottom. Halve the onion and place on the grill along with the garlic, which is oiled and placed on a piece of foil or in a small pan. Place the chile on the grill as well. Grill each until charred. Peel, then coarsely chop the tomato, chop the onion and mince the garlic and chile.

2. Combine all, add salt and taste and adjust seasonings. Serve cool or warm as desired.

 
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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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