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Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

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

NEWS, NEWS, NEWS 

Sizzling Half Price Sale on ALL 2016 weekends and week long classes Memorial Day weekend until midnight May 30,2016.  Love to cook with YOU! 

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.

 com/articles/learn-to-love-southwest-cooking-with-jane-butel-of-corrales

 Blog Updates

Recent video recipe:
POSOLE

Posole

 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

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

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

 

Click here to see
a preview of the book
.

 

 

 


Salsa Verde


An old Mexican favorite that is good over almost any meat or tortilla dish.  Tomatillos, available in Mexican specialty shops, should always be used.  Don’t substitute unripe green tomatoes, because they lack the subtle, sweet taste of the tomatillos.

Yield:  About 2 cups

2 cups quartered,  fresh tomatillos
2/3 cup chopped onion
1 Tablespoon chopped cilantro
1 jalapeno chile or Serrano chile, chopped
1/2 teaspoon salt (optional)

1. If using fresh tomatillos, remove outer husk.  Quarter and place in one inch deep boiling water in a heavy pot.  Cover and simmer for 5 to 8 minutes or until color deepens and they are almost fork tender.  DO NOT OVERCOOK!

2. Process tomatillos in a blender or food processor until coarsely chopped.  Add remaining ingredients; process to combine.  Taste and if necessary, adjust seasonings.

Jane's Southwest Recipes and more great ideas 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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