ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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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 The salsa originated in northern Mexico and was originally made with chipotle chiles.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.