ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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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.
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.