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NEWS, NEWS, NEWS
I will be selling and autographing my cookbooks at 10% off, passing out favorite appetizers and conducting a drawing for a free cooking class on May 19 from 4 to 8 PM at Prized Possessions in Corrales. Looking forward to seeing you then!
Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.
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.
This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.
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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 The salsa originated in northern Mexico and was originally made with chipotle chiles.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.