Want to be Happier?  Ever try eating yummy, spicy chile dishes when "things' aren't as great or perfect as you wished?  Well it is true--eating chile-laden dishes increase one's sense of well being and help or assist over 500 parts of our bodies.  The Ancients discovered that eating chiles (the pods) made them feel better and the hotter, the better.

You see--chiles biologically assist our blood flow and when eaten consistently--like 2/3 of the time--one's incidence of heart disease or cancer are gone!

I'd like to help you out by putting our mild and hot pure chilies on a half price sale this week--through midnight on Friday, August 29.

Our chiles are "Special"--they contain no additives or preservatives--some of which are carcinogenic and almost all companies that sell chiles, place diethylene oxides in their chile to keep their color.

No one seems to know when chiles were first eaten or praised for their properties.  However, in ancient tombs, chiles were placed  with the bodies for the"after life".

One hint to know is that when cooking with chiles--do not use any heat over medium or about 350F  or you will burn the food you are cooking.  Using chiles in rubs enhances both the flavor and color of the dish.

Next week, on Thursday, September 4, at 5 PM, we are featuring our New Mexican Favorites class with two kinds of enchiladas, Perfect Margaritas and much more! 

On September 25, we are featuring our chocolate class which has always been popular and has a few places left.

On September 19 - 21, we have our always popular weekend class and on October 19 - 15, we have our award winning, "Best in the US" week long class.

A favorite from the Southwestern Grilling class we just  held last week,  uses a chile-laden rub on the salmon and tops it off with an amazingly yummy Mango Salsa.  I am sharing the Salmon, the rub and the Mango Salsa recipes today with you....

PAN-SEARED, CHILE RUBBED SALMON

This very versatile recipe is very good with most any type of salsa.  You can make the Grilled Corn and Peach Salsa when they are in season or use any favorite salsa.

Yield: 2 servings

1 Tablespoon pure ground, mild red chile

1 teaspoon sugar

1/2 teaspoon salt

2, 4 to 6 ounce boneless salmon filets, skin removed

1 Tablespoon vegetable oil, optional, not needed with a seasoned skillet

1 cup salsa, such as Mango Salsa

In a small bowl, combine the chile, sugar and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Place saucepan over medium heat until hot. Sauté the salmon for 3-5 minutes per side. Serve with salsa either napped over top or on the side.

MANGO  SALSA 

This salsa is a great dipping salsa, or served with salmon, over a grilled chicken salad or over any seafood or fish dish. The juicy mango flavors combine quite well with the grilled corn. Peach and other fruits such as nectarines can be substituted.

Yield: 1 1/2 cups or 6 servings

2/3 cup white onion, chopped into ¼ inch pieces

1 ripe mango, chopped

1/4 cup coarsely chopped cilantro

1 teaspoon crushed pequin chile or to taste 

1 teaspoon freshly squeezed lime juice

1. Combine all ingredients, then taste and adjust seasoning. Allow to set about 30 minutes before serving.