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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.
The refreshing flavor of strawberries make for a light, wonderful salsa. You can serve it as a dipping salsa with tostadas or with cucumber and celery spears. I also like it served with most any fish or chicken dish.
Yield: 1 pint
1 cup strawberries, cut in half and quartered ½ cup sweet onion, Bermuda, Maui or Vidalia, chopped 1 Tablespoon fresh squeezed lime juice ¼ cup fresh mint, rolled and thinly sliced in chiffonade strips ¼ cup crushed caribe chile
1. Combine all ingredients and allow to marinate for 15 minutes before serving.
Note: Other fruits can be substituted such as cantaloupe, honey dew, watermelon or mango. Cilantro may be used instead of the mint. The chile can be varied as well-jalapenos and other chiles work well.