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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.
The fresh taste of cilantro complements the spiciness of chile. You’ll find that this pesto is terrific in dishes such as the Chevre Wrap and on most any pasta. You can even add more olive oil and vinegar in equal parts for a delicious salad dressing.
Yield: 1 cup
¼ cup extra-virgin olive oil, preferably Spanish 1 cup loosely packed cilantro leaves 2 Tablespoons roasted piñon nuts 2 large cloves garlic 1 fresh jalapeno 1/3 cup grated Romano or Parmesan cheese
In a blender combine the oil, cilantro, piñon nuts, garlic, jalapeno, and cheese. Process until smooth.