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.
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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 or place in a blender jar and puree if desired.