First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices and ingredientsare in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
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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.
Tomatillos, a distant cousin of the tomato, are a favorite sauce ingredient and add a sweet, somewhat tart flavor to sauces and salsas. Personally, I always prefer them cooked over raw. Tomatillos can be either pan roasted or boiled. Originally this sauce was always prepared with boiled tomatillos. The addition of the pan roasting and the richness of chipotle chiles makes a much more elegant salsa, wonderful as a dipping salsa or as a sauce over fish, seafood, poultry and vegetables.
Yield: about 3 cups sauce
3 chipotle chiles, or 1 ½ teaspoons chipotle powder
Water, optional, only for reconstituting whole chipotle pods
1/2 teaspoon cider vinegar, optional
2 pounds fresh tomatillos
1 cup fresh onion or 1 large onion, coarsely chopped
Cup fresh cilantro or Italian flat leaf parsley
Place the chipotles in a quart liquid measuring cup. Add water to cover and vinegar, cover with cellophane wrap and process in a microwave oven for five minutes or until the skin slips on the flesh.
Slice the tomatillos in half and place cut side down in a heavy seasoned skillet and place over medium high heat. When the center ones have browned on the first side, about five minutes of roasting, turn them and cover and remove from heat.
After the tomatillos have steamed together and are very soft, place them in the blender jar along with the onion, chipotles and cilantro. Process until pureed, adding chipotle liquid to make a thick sauce that will still slightly run. Taste and add salt if desired. Serve either warm or cool as desired.
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.
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