Chiles are one of the few foods that really spark up your immune system.  We can never get too much of a boost.  We are still about 2 months away from locally grown, New Mexican green chiles.  You all responded so well to our recent green chile powder special, I am offering it again for this week--through  June 4.

How do chiles help boost our immune system?  They are one of the very best anti-oxidants and disease prevention foods that nature has provided us.  Remember--eating just at least 1/2 teaspoon of the hottest chile you can endure at least two-thirds of the time, pretty much prevents you from getting heart disease or cancer according to a University of the Philippines study.

And...what a pleasant way to boost our immune system.  Chiles are members of the night shade family and are definitely habit forming--somewhat, but totally not like a sister night shade--nicotiania or nicotine, which we all know is addictive.

Our Green Chile Powder is hot, so when you use it in sauces or salsas, start small--just put a "tip toe" of powder in to begin with--you can always add more.  Some women have told me that they carry the Green Chile Powder in a small vial in their purses to "tune up" restaurant foods. 

We are starting up again with our cooking classes--only having half the size of our capacity to allow for social distancing.  And, we are wearing masks.

This Thursday evening, we are conducting our ever popular Barbecuing Specialties class.  The next class is June 18 for our rescheduled "Chile and Chocolate" class followed by our rescheduled "Party Appetizers" class on July 23.

Our next week long class is set for July 13-17 and we are taking registrations.  And, our Oaxaca Culinary tour has been reset for September 15-21.  We would love for you to join us!

And now for a couple of recipes you can use the Green Chile Powder in--

SALSA VERDE

An old Mexican favorite that is good over almost any meat or tortilla dish.  Tomatillos, available in Mexican specialty shops, should always be used.  Don’t substitute unripe green tomatoes, because they lack the subtle, sweet taste of the tomatillos.

Yield:  About 2 cups

2 cups quartered,  fresh tomatillos
2/3 cup chopped onion
1 Tablespoon chopped cilantro
1 jalapeno chile or Serrano chile, chopped or 1 teaspoon of Green Chile Powder
1/2 teaspoon salt (optional)

1. If using fresh tomatillos, remove outer husk.  Quarter and place in one inch deep boiling water in a heavy pot.  Cover and simmer for 5 to 8 minutes or until color deepens and they are almost fork tender.  DO NOT OVERCOOK!

2. Process tomatillos in a blender or food processor until coarsely chopped.  Add remaining ingredients; process to combine.  Taste and if necessary, adjust seasonings.

And, one of my very favorite rice recipes is Lime Rice made with the above Salsa Verde.

LIME RICE

This refreshing, simply prepared rice is oh-so good with any Southwestern or seafood dish. Any leftovers make the basis for a cold rice salad just by adding your favorite vegetables and meats, such as Fajita Chicken

Yield: 2 cups rice

1 ½ cups water*

2 teaspoons lime juice

1 Tablespoon chicken boullion base, such as Better Than Boullion*

1 Tablespoon butter

1 cup long grain rice

¼ cup Tomatillo based Salsa Verde

1 Tablespoon fresh cilantro, coarsely chopped

1. Bring the water, lime juice, chicken base and butter to a boil. Then add the rice and stir and cover and simmer for 15 minutes or until rice is tender and fluffy. When done, stir in the salsa and the cilantro and cover to fluff for a few minutes before serving or storing.

*If desired, you may use chicken stock instead of the water and bouillion.