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NEWS, NEWS, NEWS
I will be selling and autographing my cookbooks at 10% off, passing out favorite appetizers and conducting a drawing for a free cooking class on May 19 from 4 to 8 PM at Prized Possessions in Corrales. Looking forward to seeing you then!
Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.
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.
This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.
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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.