Just a quick note.  Our very special hot chiles are on sale for the last day today at 40% off.  They are our very special Caribe chile, the chile that the Conquistadores brought to New Mexico in the early 15th century and most probably the first cultivated chile.  Named after the Natives occupying the Caribbean--called the Caribe chile.  It has long been a favorite of mine.Just a quick note.  Our very special hot chiles are on sale for the last day today at 40% off.  They are our very special Caribe chile, the chile that the Conquistadores brought to New Mexico in the early 15th century and most probably the first cultivated chile.  Named after the Natives occupying the Caribbean--called the Caribe chile.  It has long been a favorite of mine.Use Caribe chile for garnishing most any dish, also as an ingredient in Sauces and Carne Adobado and a must on vegetable dishes such as grilled corn or squash.  And, to say nothing about how yummy it us with chocolate, from Hot, Hot Chocolate Cake to chocolates to ice cream.  (Cake recipe follows.)

Also, the Fairy Godmother, or often credited with being the original chile, the Pequin Quebrado is discounted.  It is about twice as hot as Caribe and great as a condiment chile for adding character when sprinkled on most any dish.

And lastly, I have also placed our Chipotle powder on sale.  Chitpotle chiles have a very rich smokey flavor and are great on lots of foods--from baked beans to most any barbecued product from sauce to meats to vegetables. 

The last day of the sale is today--so I hope you  take advantage of it.

AND...I am extending the discounted last year's price until Tuesday, September 26 on our popular Take a Tortilla and.....,.class featuring how to make great tasting tortillas to three types of enchiladas and much more.  Our class is set for Thursday, September 28 at 5 PM.

Here's the Hot, Hot Chocolate Cake recipe--

Hot, Hot Chocolate Cake

This is a yummy devil’s food cake. Once I shared the recipe with the listeners of Sam Arnold’s Saturday morning radio show on station WKOA in Denver and we got over 1200 requests for it. Also, it was the birthday cake of choice when I had the Pecos River Café in New York City.

Yield: 3 (8-inch) or 2 (9-inch) layers

Temperature: 350 F (375 F above 5000 ft.)

Baking Time: 25 to 35 minutes

1/4 cup crushed Caribe chiles

1 cup boiling water

6 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon pure Mexican vanilla extract

1/2 cup solid vegetable shortening

2 cups sugar

3 eggs

2 cups cake flour

1/2 teaspoon salt

1/2 cup buttermilk

1. Preheat oven to 350 F. Grease and flour 3 (8-inch) or 2 (9-inch) cake pans.

2. Boil chiles in the water for 10 minutes, then let stand for 20 minutes. This can be done early in the day or ahead of time. Strain the chiles, rubbing with a wooden spoon or rubber spatula to remove as much pulp as possible. Pour the chile water into a measuring cup. Add enough hot tap water to make 1 cup of liquid. Stir cocoa powder into chile water to make a smooth paste. Add soda and vanilla, stir and set aside while preparing the cake batter.

3. Beat shortening and sugar with an electric mixer in a large bowl. Add the eggs, one at a time, beating vigorously after each addition.

4. Sift flour and salt into a small bowl. Add to eggs, alternating with the buttermilk, using low mixer speed. Beat on medium speed until smooth, then add the cocoa mixture and mix well.

5. If baking in layers, evenly divide the batter among the pans. Smooth batter to edges. Bake 35 minutes or until cake springs back when lightly pressed. (Bake rounds 20 to 25 minutes). Cool in pan for 10 minutes, then turn out cake on wire racks to cool completely.6. Prepare frosting. Frost cake while frosting is still warm and sprinkle with nuts and/or crushe caribe chile

HOT FUDGE FROSTING

2 cups granulated sugar

1 cup packed brown sugar

3 tablespoons unsweetened cocoa powder

3 tablespoons corn syrup

1 1/2 cups half-and-half

Chopped pecans and/or crushed Caribe chile

1. Mix sugars and cocoa together in a medium-size heavy saucepan. Add corn syrup and half-and-half. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Cook, without stirring, until temperature reaches 236 F or a soft ball forms when a teaspoon of mixture is dropped into cold water. Remove from heat.

2. Beat vigorously until mixture becomes less glossy, adding more half-and-half as needed to make a creamy fudge. If frosting becomes thick, add cream and beat well until of desired consistency.