Sunday, December 11, 2005

After a long hiatus, I am back cooking salsa...

I am ready to accept orders. Please email me at with your orders.

You may also reach me on my cell phone: 619-944-4098.

I am accepting checks, money orders or PayPal.

I will be shipping minimum half case orders. I am looking forward to hearing from you.


Friday, May 13, 2005

Leaving the state 6/23/05...

so be sure to place your orders well in advance. There will be a down time of a couple months before I will be reestablished in St. Joseph, so make you will have enough salsa to last you through August. Cheers!

Monday, January 17, 2005

Caldo Tlalpeno, a nice spicy chicken soup...

for these cold rainy nights we have been having. You may add more or less of the Chipotle Salsa depending on your heat tolerance. You don't want to overpower the flavor of the chicken. A little rice or orzo would also be good added to this soup.

* Exported from MasterCook *

Caldo Tlalpeno

Recipe By : Adapted from Diana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts good chicken stock (homemade is best, but canned will do)
1 1/4 pounds chicken breast, (bone-in and skin on)
1/2 teaspoon mixed dried herbs -- (oregano and cumin)
1 tablespoon olive oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
2 large cloves garlic -- minced
chopped fresh cilantro
salt to taste
2 tablespoons Chipotle Salsa
1 ripe avocado -- for garnish
1 large lime -- cut in wedges

Place the broth and chicken in a saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised during the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Wash the pan,
set it over medium heat, and add the oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 minutes. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos, Chipotle Salsa and cilantro, partially cover and simmer for 30 minutes. Season with salt if needed. Just before serving, add the shredded chicken to the simmering soup. Simmer for a few minutes, until chicken is heated through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.
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Saturday, January 01, 2005

P.S. Happy New Year...

To all of you, I wish you good luck, fortune
and happiness in this new year! Cheers...Dawn

Curried Chicken Salad with Pita Sandwiches

You may make the chicken salad ahead of time and assemble the sandwiches at the last minute. For you low carbers, you may substitute the low carb (very low flavored) tortillas, and make a tasty wrap with this chicken salad. If you like a little crunch to your sandwiches, add some chopped celery, water chestnuts or almonds.

* Exported from MasterCook *


Recipe By : adapted from
Serving Size : 4-6 Preparation Time :0:00
Categories : Poultry Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise (Best Foods or Hellman's)
2 Tbsp. Mango or Pineapple Chutney
1 Tbsp. cider vinegar
1 Tbsp. curry powder
3 cups cut-up cooked chicken
1/4 cup fresh cilatro leaves
1/4 cup sliced green onions
6 small pita breads
Mixed salad greens

In food processor or blender, process mayonnaise, chutney, vinegar and curry until smooth (you may hand-chop the chutney into small pieces). In small bowl, gently toss with chicken. Serve in pita bread with greens.

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