ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials 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.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
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.
This is one of my favorite snacking salsas. I developed it for my New York City restaurant and served it with pan-sauteed chicken livers, of all things! Substitute papaya for the corn for a unique variation.
Yield: 4-6 servings or 2 ½ cups
1 large tomato, cut into ½-inch cubes
½ cup white or yellow onion, chopped into ¼ inch pieces
½ cup coarsely diced pickled jalapeno slices
13/4 cup cooked black beans, drained
½ cup cooked whole kernel corn
½ teaspoon salt
2 cloves garlic, finely minced
¼ cup coarsely chopped fresh cilantro (optional)
1. Combine all ingredients, adding cilantro, if using, after rest of ingredients have been blended. Serve immediately or let set 15 minutes
Variation: Substitute papaya or mango for corn: peel a ripe yellow or melon-colored
papaya, remove seeds and cut into ½ inch cubes. For mango variation, peel mango, then
make crosswise cuts on one side ¼ inch apart from top to bottom, using a very sharp
knife, slice these slices off. Repeat on other side and then dice mango slices.