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!
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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.
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 The salsa originated in northern Mexico and was originally made with chipotle chiles.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.