My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

 August 22-26, 2016

*NOW ON HALF PRICE SPECIAL UNTIL JULY 5, MIDNIGHT!

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

NEWS, NEWS, NEWS 

New Special Grilling Class at 6 PM July 14, 2016. To register or view menu, click here.

July 27, 1:30 PM at the Corrales Library, I will be presenting a Green Chile Fiesta. To register, call 505-897-0733.

 Blog Updates

Recent video recipe:
POSOLE

Posole

 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

 
 

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.

Grilling Gift Box


 

This Grilling  Gift Box  is on special for $35.00 until July 13, midnight, 2016.

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
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


Pico De Gallo

As hot as the top of a cock’s comb is the literal translation of this dish’s name.  The salsa originated in northern Mexico and was originally made with chipotle chiles.  I have found that fresh jalapeno chiles with a pinch of pequin chile substitute quite well, if chipotles are unavailable.  This salsa is a staple with fajitas.

Yield:  1-1/2 cups

3 chipotle chiles or fresh jalapeno chiles, finely chopped
1 large tomato, coarsely chopped
1 Spanish onion, chopped
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon pequin chile or to taste (omit if using chipotle chile)
3 tablespoons coarsely chopped cilantro
¼ cup fresh lime juice

Combine all the ingredients in a medium-size bowl, cover, and marinate at least 1 hour to develop natural juices before serving.

 
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Blog
10 Favorite Recipes Sign up
Twitter
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook



♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

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

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

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

 

Powered by Full Partner