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 a great dipping salsa, or served with salmon, over a grilled chicken salad or over any seafood or fish dish. The juicy peach flavors combine quite well with the grilled corn. Mango and other fruits such as nectarines can be substituted.
1. Preheat grill to 400F (205C). Shuck corn, then brush with olive oil. Place corn on grill. Rotate corn as it chars on edges of kernels. When corn is cool enough to handle, slice kernels off cobs into a nonreactive bowl. Add remaining ingredients, then taste and adjust seasonings, if desired. Allow to set about 30 minutes before serving.
If fresh corn is not available, frozen or canned corn can be substituted. Use 1 cup whole kernel corn, drained and place on a cookie sheet and place under the broiler to brown the kernels slightly. Frozen corn on the cob can be grilled.