My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 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



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.

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

for $2.99

Click here to buy now


Click here to see
a preview of the book




Pesto Topped Salmon

I have adapted this recipe from the one in my grilling book.  I use previously prepared or purchased pesto instead of the simple pesto prepared in the Salmon recipe.  (Also, here we grill the salmon instead of smoking it as the recipe was originally written in the book.)   The rich, buttery flavor of the pesto adds a luscious edge to the salmon—in fact people that are not so fond of salmon really like it prepared this way.

Yield:  4 servings

4, 6 ounce salmon filets, skin removed
½ cup or 4 ounces of basil pesto
Crushed caribe chile
1 lime, quarted

1.  Preheat the grill to 400 F.  While heating, rinse the filets, removing any bones.  Pat dry and evenly divide the pesto among them, spreading to a uniform thickness on the top of each.

2.  Grill the filets, covered 4 to 6 minutes or until of desired doneness.  The salmon will usually be medium rare, which yields a marvelous, moist flavor.  If wanted more well done, an option is to grill the first side of each salmon for 4 minutes, turn, spread with the pesto and grill the second side 4 minutes.

3.  Serve garnished with a sprinkle of caribe and a wedge of lime.

Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
About Jane
Featured Recipes
10 Favorite Recipes Sign up
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 • Site Map My Account


Powered by Full Partner