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.
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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.