Also known as Cebollas Curtidas or Escabeche Salsa de Cebollas, it is a S-P-I-C-Y pickled onion salsa that will blow the roof of your mouth off.  I first tried it several years ago in Mexico and have been hunting for the recipe ever since.  Two years ago I tried bribing the waiter in one of the restaurants at the resort….no go.  I  then asked our beach mesero whom we befriended if he could get the recipe from the Chef…nope, still a no go.  Grrr….so I spent several months afterwards looking on-line for a similar recipe and still could not come … Read more...

Yup…You guessed it.  I am still on my Gotta-Have-Mexican-Flavour-Fetish, and today we are making Authentic Enchilada Sauce.  Not the stuff you buy in the grocery store or the ‘Americanized’ recipe versions I have seen on-line, but real, authentic enchilada sauce made by many a Mexican Abuela (grandma) using only 4 main ingredients.  The flavour can’t be beat and it is really simple to make.

Start off with 4 dried guajillo (gwah-hee-yo) peppers and 2 dried ancho pasilla (pa-see-ya) peppers.  These can be purchased in the Mexican aisle of your local grocery store.

Step 1 ~ Toast the peppers in a … Read more...

I am on a mission this week.  A mission to use up all perishable food items before Saturday.  What is Saturday you ask?  You will have to tune in tomorrow to see what Saturday is all about.

Meanwhile, the weather this week has been as balmy as an Antarctic Summer Day and soup is always on the menu during frigid winter weather.  I have eaten all my squirreled away soups from the freezer, so I pulled out the soup pot and surveyed what veggies I had to use up.

2 roma tomatoes, 1 jalapeño pepper, some green onions, garlic cloves … Read more...