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Cooking School

 Weekend Classes-

 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

May 15-17, 2015

July 17-19, 2015

September 18-20, 2015

October 10-12, 2015

November 14-16, 2015

Week Long Class-

February 22-27,2015

August 16-21, 2015

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, NEWS

ALL 2015 CLASSES ARE ON 20% DISCOUNT UNTIL MIDNIGHT DECEMBER 24, 2014.

Register NOW!

Blog Updates

Recent video recipe:
POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

Our Gift boxes are a great present for most anyone anytime.

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
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

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a preview of the book
.

 

 

 


Tomato Maralade


Yield: Makes about 13 (6 oz.) jars.

When tomatoes are abundant, you may wish to try this yummy spread or topping. You may use any combination of tomatoes.  Small pear, grape or cherry do not need to be peeled, just cut each in half.   Larger tomatoes should be peeled and chopped. This marmalade is good with poultry and lamb or as a spread on toast.

About 4 pounds tomatoes, to equal 9 cups tomatoes, packed.
1 large lemon, unpeeled cut in thin wedges, seeds removed
1 small orange, unpeeled, cut in thin wedges, seeds removed
1-3/4 oz. package powdered pectin
2, 3 inch cinnamon sticks, preferably Mexican canela
10 whole cloves
6-3/4 cups sugar
1/3 cup crystallized ginger, finely chopped, optional 

1. Dip tomatoes briefly, a few at a time, in a kettle of boiling water to loosen skins. Slip off skins, chop tomatoes roughly, and measure 9 cups. Let stand in a nonreactive kettle overnight or at least a few hours before cooking

2. Thinly slice unpeeled lemons and oranges and cut into sixths or eighths, depending on size, removing all seeds. Add to tomatoes. Tie cinnamon and cloves in a cheesecloth bag or place in a tea ball. Add to kettle.

3. Bring to a boil. Add sugar and ginger if using. Cook, until fruit is soft--allow to set 2 minutes or until the fruit disperses throughout the liquid. Add pectin and bring to a boil and return to heat and cook and stir until mixture falls off spoon in a sheet test or is 9 F (4C) above boiling temperature  in your area. Remove spices. Cool at least 7 minutes, stirring to disperse fruit and skim off foam. Stir well and ladle into sterilized jars and seal.

See more of Jane's Southwest Recipes and sugggestions for cooking with chiles.

 

 
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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

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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