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Cooking School

 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

For classes further ahead than listed, go to the cooking school link.


October 6, Balloon Brunch menus, 11 AM.  Full Participation Class. Register Now.

October 8, Tamale Roll Full Participation Class, 11 AM.  Register Now.

Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

aervana art 2


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.


Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

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.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Peach and Grilled Corn Salsa

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.

Yield: makes about 3 cups or 6 servings

2 large ears yellow or white corn, grilled

1 Tablespoon good-quality olive oil, preferably Spanish

1 small red bell pepper, chopped

1 medium white onion, chopped into ¼ inch pieces

2 ripe peaches, chopped

1 Tablespoon crushed caribe chile or to taste

1 Tablespoon freshly squeezed lime juice (1 lime)

½ teaspoon salt

  1. 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.


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Best of Southwestern Grilling cookbook cover
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.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


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