New Mexico Green Chile Sauce
Chile is a sauce made from red or green chiles and served hot over many New Mexican dishes. Chile does not use vinegar, unlike
Chile is a sauce made from red or green chiles and served hot over many New Mexican dishes. Chile does not use vinegar, unlike
This traditional dip is made of mashed, spiced avocado, generally with chopped onion, tomatoes, garlic, lime and chile. For best flavor, look and preserving quality, constantly reduce avocados into coarse chunks. Do not mash the avocado or puree it in a food processor.
The word empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. These delicious little pastries are made by wrapping
Salsa is usually an raw combination of chiles/peppers, tomatoes and onions. This fresh sauce may be as mild or as warm as you like, depending on the chiles used. salsa fresca and salsa cruda, is a kind of salsa generally used in Mexican cuisine. It is traditionally made
An entire breakfast can be wrapped inside a flour tortilla, accompanied by field-fresh, often very hot (but sometimes mild), green chile sauce. Southwestern breakfast
This sweet salsa combines the mellow flavor of pear with pineapple and tart craisins or dried cranberries. The chile pulls all the flavors together.
In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy. In Mexico, there are three
If Mexican chocolate is unavailable, try this fudge sauce. Store leftover sauce in a covered container in the refrigerator. If the sauce becomes too
A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by
Chiles love salmon; they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsa, spiked with chiles, adds an