ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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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.
Salmon is terrific this way and so fast and simple. I used to put a bit of salt with the rub, but I have found that it really is not necessary. I like this equally well with ground chiles or chipotles.
Yield: 2 servings
1 teaspoon ground chipotle chile or 1 Tablespoon ground mild red chile 1 teaspoon sugar 3/4 pound fresh boneless salmon filet 1 Tablespoon vegetable oil, optional 1/2 cup Salsa, as desired
1. In a small bowl, combine the chile and sugar. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel.
2. Place well seasoned, heavy skillet over medium heat until hot. (If skillet is not well seasoned, add the oil.) Sauté the salmon for 3-5 minutes per side. Serve garnished with salsa of your choice.
Mangoes are one of my favorite fruits. To me, they taste like a gingered peach. The fruity flavor is complemented nicely with spicy pequin, making it a terrific salsa for any seafood or poultry dish. I have even served it with jicama sticks and corn chips for snacking or as an appetizer.
Preparation time: 5 to 7 minutes
Yield: ¾ cup
3/8 cup mango, chopped into 1/2 inch cubes 3/8 cup Spanish onion, diced 2 Tablespoons cilantro, coarsely chopped 1 Tablespoon balsamic vinegar 1 1/2 teaspoon crushed pequin quebrado
Combine the mango, onion, cilantro, vinegar, and chile; toss together. Allow the flavors to blend for at least 10 to 15 minutes before serving.