Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
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.
This salsa is hot and typically New Mexican. It will keep for several days in the refrigerator. It’s a common table salsa in northern New Mexico. It is great on most any tacos or burritos and is a great garnishing salsa. Also, it freezes well.
Yield: 1 ½ cups
1 ½ cups chopped fresh tomatoes or 1, 14.5 ounce can diced or crushed canned tomatoes
1 Tablespoon finely crushed chile pequin or to taste
1 Tablespoon fresh lime juice
1 Tablespoon cider vinegar
½ teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 ½ teaspoons ground cumin
1 ½ teaspoons coarsely chopped fresh cilantro (optional)
Place all ingredients in a bowl and mix until thoroughly blended.