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Recipes - Latin American

Category: Latin American
Recipe #: 001    

Wild Mushroom and Chile Stroganoff
1 onion, diced
2 cloves garlic, diced
¼ cup olive oil
2 oz dried chanterelle mushrooms, reconstituted
3 Tbsp flour
1 tsp Spice Appeal DILLWEED
½ tsp Spice Appeal NEW MEXICAN CHILE, Ground
2 fresh red chilies
¼ cup sherry
½ cup chicken broth
1 cup plain yogurt
1 lb cooked pasta
Sauté the onions and garlic in olive oil for five minutes. Add the chanterelles and cook for 12 minutes, stirring. Add the flour and stir to coat the mushrooms with a light layer of flour, cook for 3 minutes. Add the dill, California powder and chiles, cook for one minute then add the sherry, stirring to create a sauce. Lower the heat and slowly add the broth, stirring to keep a smooth consistency. Fold in the yogurt, cook briefly so the dish is warm, but do not burn the yogurt. Serve over pasta.


Category: Latin American
Recipe #: 002

Spicy Seared Scallops
4 cups fresh-squeezed orange juice
2 tsp Spice Appeal PASILLA CHILE, Ground
juice and zest of 1 lime
6 Tbsp butter, cut into 8 pieces
40 large sea scallops, patted dry
½ cup extra-virgin olive oil
Salt and freshly ground pepper
In a medium saucepan over high heat, bring orange juice, chile powder, and lime zest and juice to a boil. Reduce heat and simmer for 1 hour until the mixture is thickened and syrupy.

Remove from heat and whisk in butter, one piece at a time, until incorporated.

In a large skillet over a high flame, heat 2 Tbsp olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove and place on paper towels to drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.


Category: Latin American
Recipe #: 003

Casamiento (Salvadoran Black Beans and White Rice)

1 lb dried black beans
1 medium onion, halved
2 garlic cloves, whole
1½ cup chicken broth
1 cup rice
½ onion, diced
Salt and pepper
1 Tbsp Spice Appeal TYME
1 Tbsp Spice Appeal MEXICAN OREGANO, Whole
Rinse beans well and cook in water. Add garlic cloves and onions to the pot of beans and bring to a boil. When it boils, decrease the heat and simmer for 1½ hours.

When beans are cooked thoroughly, add beans to blender, and blend with 1 cup of bean liquid. Add salt and pepper for flavor.

In a large fry pan, heat oil over medium heat. Add chopped onion and rice. Add chicken broth and boil. Reduce heat, cover, and simmer until rice is completely cooked. Let rice sit for a while until slightly cooled.

In a large pan, heat a little oil and add 1 cup of black beans, thyme, and oregano. Stir until slightly bubbly. Add 1½ cup cooked rice and blend well until beans are completely mixed with rice.


Category: Latin American
Recipe #: 004    

Three-Chili Salsa
3 Spice Appeal GUAJILLO CHILE, Whole
3 Spice Appeal ARBOL CHILE, Whole
1/3 lb tomatillos
1 firm ripe tomato
1 fresh jalapeño chili
2 Tbsp onion, chopped
2 cloves garlic
¾ tsp salt
¼ tsp Spice Appeal CUMIN, Ground
¼ tsp Spice Appeal CLOVES, Ground
¼ tsp Spice Appeal MEXICAN OREGANO, Whole
Trim and discard stems from the guajillos and chiles de arbol. Discard seeds from the guajillos. Rinse chilies.

In a pan, combine dried chilies, tomatillos, tomato, jalapeno, onion, garlic, ¾ tsp salt, and 1 cup water. Cover and bring to a boil over high heat. Stir frequently until dried chilies are limp, 10-15 minutes. Let cool about 10 minutes.

In a fry pan over low heat, dry fry cumin, cloves, and oregano, stirring frequently until fragrant.

Combine chili mixture and spices in a blender. Blend until coarsely pureed. Add salt to taste.


Category: Latin American
Recipe #: 005

Peruvian Roasted Chicken
2½ Tbsp Spice Appeal GARLIC, Ground
1 Tbsp + 1 tsp Spice Appeal CUMIN, Ground
4 Tbsp white vinegar
2½ Tbsp Spice Appeal SPANISH HOT PAPRIKA
2 tsp Spice Appeal BLACK PEPPER, Ground
3 Tbsp white wine
3 Tbsp canola oil
3 tsp salt
3-4 lb whole chicken, washed well and patted dry
In a small bowl, mix all ingredients together until creamy paste forms. Rub paste all over chicken and let marinade, covered in the refrigerator for 6-8 hours.

Bake in 350ºF oven for 1-1½ hours, or until done, basting frequently with pan juices.


Category: Latin American
Recipe #: 006

6 Spice Appeal ANCHO CHILE, Whole Dried, wiped cleaned, stemmed and seeded
2 cups water
½ cup white vinegar
4 cloves garlic, thinly sliced
1½ red onions, diced
1 Tbsp Spice Appeal MEXICAN OREGANO, Whole
¼ tsp Spice Appeal CUMIN, Ground
1 cup oil
12 large corn tortillas
8-10 oz grated cheese (Mexican cheeses, cheddar, or jack cheese may be used)
Dry fry chilies for about 3-5 minutes. Remove from heat

Bring water and vinegar to a boil. Add chilies, remove from heat, and let soak for 20 minutes to soften chilies.

Place garlic, half of the diced onion, oregano and cumin in a blender. Add the chilies and liquid. Blend until smooth. Pour enchilada sauce into a flat bowl and set aside.

In a large skillet heat ½ cup oil and fry each tortilla for about 1-2 minutes on each side until slightly crisp. Place fried tortillas on a paper towel to dry. Dip each tortilla in sauce on both sides. On a clean surface, place a small amount of cheese in each tortilla and fold over.

In another pan, heat remaining ½ cup oil and place filled tortillas in pan to heat on both sides. After cooking each tortilla, place in a shallow baking dish and pour remaining sauce over the top. Sprinkle extra cheese on top. Bake, covered for about 10-15 minutes until cheese is melted.


Category: Latin American
Recipe #: 007

Biscochitos (Anise Seed Cookies)
2 cups shortening
1½ cups sugar
1 tsp Spice Appeal ANISE SEED, Whole
2 eggs, beaten
6 cups white flour
3 tsp baking powder
1 tsp salt
½ cup Brandy
¼ cup sugar
1 Tbsp Spice Appeal CINNAMON, Ground
Cream shortening, sugar and anise seed in a large mixing bowl. Add eggs and beat well. Combine flour, baking powder and salt in a large mixing bowl. Alternately add flour and brandy to creamed mixture until stiff dough has been formed.

Knead dough slightly and pat or roll to a ¼ inch to ½ inch thickness. Cut dough into desired shapes.
Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture. Bake in a 350°F. oven for 10 minutes, or until cookies are lightly browned.


Category: Latin American
Recipe #: 008

Kekchi Maya Cacao- Chili Balls
1.5 ounces cacao nibs
1 ounces Spice Appeal CHILTEPIN CHILE, Whole
1 Spice Appeal CEYLON CINNAMON, Whole , coarsely chopped
½ tsp Spice Appeal ALLSPICE, Whole
1 teaspoon salt
Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.

Add the chiles, cinnamon stick, and allspice berries to the griddle and roast the same way, stirring for 2 minutes. Scrape into an electric spice mill or coffee grinder with the salt and paprika; grind to a fine powder.

Combine the spice mixture and roasted cacao in a mini-food processor and process into a warm, sticky paste, 3 to 4 minutes, stopping to scrape down the sides of the bowl. Scrape out onto a work surface and shape into 12 small balls. Let sit until thoroughly dried. Store in a tightly sealed jar. When ready to use, grate over any dish of your choice.


Category: Latin American
Recipe #: 009

Black Bean Chili

2 cups black beans, soaked overnight
1 Spice Appeal BAY LEAF, Whole
4 tsp Spice Appeal CUMIN, Ground
4 tsp Spice Appeal MEXICAN OREGANO, Whole
½ tsp Spice Appeal CAYENNE PEPPER, Ground
2-3 Tbsp Spice Appeal NEGRO CHILE, Ground
3 Tbsp corn or peanut oil
3 medium yellow onions, diced into ¼-inch squares
4 cloves garlic, coarsely chopped
½ tsp salt
1½ lbs ripe or canned tomatoes, peeled, seeded, and chopped; juice reserved
1 to 2 tsp Spice Appeal CHIPOTLE CHILE, Ground
About 1 Tbsp rice wine vinegar
4 Tbsp cilantro, chopped
½ to ¾ cup Muenster cheese, grated
Fresh Green chilies: 2 poblano or Anaheim, roasted, peeled, and diced
½ cup crème fraiche, Mexican Crema, or sour cream
6 sprigs cilantro
Sort through the beans and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches, and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.

Heat a small heavy skillet over medium heat. Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch. As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika, cayenne, and negro powders. Give everything a quick stir; then remove from the pan the paprika and the cayenne only need a few seconds to toast. Grind in a mortar or a spice mill to make a coarse powder.

Heat the oil in a large skillet, and sauté the onions over medium heat until they soften. Add the garlic, salt, and the ground chili powder mixture, and cook another 5 minutes. Add the tomatoes, their juice, and about 1 teaspoon of the chipotle chili. Simmer everything together for 15 minutes; then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1 inch. Continue cooking the beans slowly until they are soft, an hour or longer, or pressure-cook them for 30 minutes at 15 pounds' pressure. Keep an eye on the water level and add more, if needed, to keep the beans amply covered.

When the beans are cooked, taste them, and add more chipotle chili if desired. Season to taste with the vinegar additional salt if needed, and the chopped cilantro. Makes 8 cups.

Serve the chili ladled over a large spoonful of grated cheese, and garnish it with the creme fraiche or sour cream, the green chilies, and a sprig of fresh cilantro. 


Category: Latin American
Recipe #: 010    

Chanterelles in Pasilla Negro Sauce

1 lb fresh chanterelle mushrooms
1 onion, chopped
4 cloves garlic, chopped
3 Spice Appeal PASILLA NEGRO CHILE, Whole , soaked in hot water for 20 minutes
1 tsp Spice Appeal NEW MEXICAN CHILE, Ground
½ tsp Spice Appeal CUMIN, Ground
¾ cup water
2 Tbsp tomato paste
½ Tbsp olive oil
juice from ½ lemon
In a blender combine the garlic, chiles, powder, cumin, water and tomato paste to make a smooth sauce. Set aside. Sauté the onions and mushrooms in olive oil for 7 minutes then reduce the heat and add the puree. Simmer for 15-20 minutes. Turn off the heat and squeeze one half of a lemon over the mushrooms mixture.


Category: Latin American
Recipe #: 011    

Chili Lime French Fries


8 Idaho potatoes, peeled
½ gallon peanut oil, neutral flavor, for frying
Spice Appeal CHILI LIME SEASONING , to taste
Cut the French fries with mandolin or French fry cutter 1/4-inch strips. Heat a saucepan or stock pot (at least 2 gallon capacity) with the oil about 250 degrees (use a thermometer to gauge). Add the French fries and cook, stirring to avoid clumping together, about 3 minutes, until soft but not mushy. Remove with a mesh strainer and drain onto paper towels. Turn heat to high and heat oil to 350º F. At the last minute before serving plunge the fries into the oil and cook until golden brown. Remove from oil, drain onto towels and season generously with Chili Lime Seasoning.


Category: Latin American
Recipe #: 012

Chiltepín Jelly

2- 4 tsp Spice Appeal CHIPOTLE CHILE, Whole , crushed, dried (depending on the heat you want)
3 large red bell peppers
1½ cups distilled vinegar
6 cups sugar
⅓ cup lemon juice
4 oz liquid pectin
10 -15 drops red food coloring (depending on how dark you want the jelly)
Place crushed chiles and chopped bell peppers in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a oil over high heat, and boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.

Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.

Skim off foam and bottle in sterilized jars.    


Category: Latin American
Recipe #: 013

Chipotle Chicken Breasts
2 boneless chicken breasts
4 Spice Appeal CHIPOTLE CHILE, Whole , stems removed
1 Tbsp olive oil
1 small onion
2 green onions, chopped
1 large can of tomatoes
1 Tbsp garlic, chopped
½ cup cilantro, chopped
1 14oz can of chicken broth
In a blender, combine chiles, onion, green onion, garlic, cilantro, tomatoes and half of the chicken broth. Sauté the chicken breasts in olive oil until browned. Add the contents of the blender, and bring to a boil, using the other half of a can of chicken broth to adjust the sauce consistency. Simmer for 10-12 minutes and serve.


Category: Latin American
Recipe #: 014

Citrus Chile Marinade
2 ½ cups freshly squeezed orange juice
1 bottle of beer
2 cups key lime juice
4 cups cilantro chopped
¼ cup dark brown sugar
¼ cup Spice Appeal NEGRO CHILE, Ground
15 cloves garlic, minced
½ cup fresh oregano leaves, minced
¼ cup Spice Appeal CUMIN, Ground
¼ cup Italian parsley
5 Tbsp Kosher salt
Blend all ingredients well and use to marinate meats.


Category: Latin American
Recipe #: 015

Cranberry-Chile Pesto
½ cup dried cranberries
3 Spice Appeal NEW MEXICAN CHILE, Whole , seeded and finely chopped
2 Spice Appeal ANCHO CHILE, Whole , seeded and finely chopped
2 Tbsp pine nuts, roasted
2 Tbsp sunflower seeds, roasted
¼ cup or more sunflower oil (for texture)
½ cup Chile-Dried Tomatoes (recipe follows)

In a small saucepan, add the dried cranberries and chiles to a cup or so of water. Cook until they are swollen, and the water has evaporated to about ½ cup. Place the mixture in a food processor with the pine nuts, sunflower seeds, sunflower oil and the Chile-Dried Tomatoes. Blend until smooth. Add water to thin if necessary, or add more pine nuts and sunflower seeds to thicken. Serve with meat, or as a garnish in soups, or enjoy just by the spoonful.

For the Chile-Dried Tomatoes:
sunflower oil
2-4 Italian plum tomatoes, sliced in half lengthwise
1 Tbsp Spice Appeal CHIMAYO CHILE, Ground
1 tsp Spice Appeal ALLSPICE, Ground , seeded and finely chopped
Lightly oil a baking sheet with sunflower oil. Place tomatoes on the baking sheet skin side down as close together as possible. Sprinkle liberally with chile and allspice. Place in very slow oven, 200ºF, until tomatoes are nearly dry, between six and eight hours: do not let them brown; do not let them toughen and begin to lose their flavor. Use within a week, or pack in a sterile jar and cover them with sunflower oil to keep for several months, or freeze.


Category: Latin American
Recipe #: 016

Fiery Homemade Chili Powder
3 Spice Appeal NEW MEXICAN CHILE, Whole
3 Spice Appeal CHIPOTLE CHILE, Whole
2 Spice Appeal PASILLA NEGRO CHILE, Whole
1 Spice Appeal MULATO CHILE, Whole
3 Tbsp Spice Appeal CUMIN SEED, Whole
3 Tbsp Spice Appeal CORIANDER, Whole
½ Tbsp Spice Appeal CLOVES, Whole
1½ Tbsp Spice Appeal CELERY SEED
1 Tbsp Spice Appeal CAYENNE PEPPER, Ground
Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles in small batches on an ungreased skillet, or comal over medium heat until they just begin to release their aroma. Do not let them darken or the may become bitter.

Toast the cumin, coriander, and cloves on an ungreased skillet, or comal over low heat until they release their fragrance and become lightly roasted, about three minutes.

Grind the toasted spices and celery seed (best to use a spice grinder).

Grind the chiles in a spice grinder or food processor. Mix the ground chiles, spices, and ground cayenne. 


Category: Latin American
Recipe #: 017    

Gandule Rice

1 cup vegetable oil
3 pounds pork shoulder, cubed
3 Tbsp Spice Appeal ANNATTO SEED, Whole
2 cups chopped onion
2 cups chopped fresh cilantro
12 cloves garlic, crushed
2 Tbsp salt
1 tsp Spice Appeal BLACK PEPPER, Ground
2 (8 ounce) cans tomato sauce
1 (15 ounce) can peas, drained
15 ounces black olives, pitted and halved
8 cups uncooked calrose rice, rinsed (or other sticky rice)
9 cups water
To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain annatto/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.

Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.


Category: Latin American
Recipe #: 018

Guajillo Chile Stew
6 Spice Appeal GUAJILLO CHILE, Whole
2 lbs chicken, cut into cubes
2 Tbsp olive oil
1 large onion, chopped
3 Tbsp brown sugar
2 tsp Spice Appeal CINNAMON, Ground
2 tsp Spice Appeal CLOVES, Ground
2 tsp vinegar
Soak the chiles in hot water for 25 minutes or until they become soft. Roast the chiles by placing them directly on a gas stove, turn them when they begin to char. Remove the stem and seeds, chop the chile.

Simmer the chicken in enough water to cover the meat for 10 minutes or until the chicken is cooked. Remove the chicken from the cooking water, set aside. Sauté the onion in the oil until the onions are translucent. Add the brown sugar, cinnamon and cloves along with the reserved chicken water. Stir well and add the chicken. Cook for 35 minutes. Add the vinegar and serve.


Category: Latin American
Recipe #: 019

Habanero Spiked Rum
1 qt mason jar with lid
1-4 Spice Appeal HABANERO CHILE, Whole
½ cup dark brown sugar dark rum
Break or slit the habaneros, it's about 1 chile to each cup of rum used. Put the chiles and sugar in the jar. Fill with rum to about ½" or less of brim, but don't overfill. Screw on the lid and put the jar in the fridge for ~3-4 weeks. 


Category: Latin American
Recipe #: 020

Jalapeño Dip

1 cup sour cream
½ cup mayonnaise
2 cloves garlic, minced
1 Tbsp Spice Appeal JALAPENO CHILE, Ground
½ tsp Spice Appeal CUMIN, Ground
½ tsp Spice Appeal ONION POWDER
3 Tbsp fresh cilantro, chopped
⅛ tsp salt and pepper
In a mixing bowl, combine all ingredients. Refrigerate until chilled. 


Category: Latin American
Recipe #: 021    

Lamb Kabobs with Chiltepín Chiles

1 lb lamb, cut into ½” cubes
½ tsp salt
1 Tbsp Spice Appeal CORIANDER, Ground
1 Tbsp Spice Appeal CUMIN, Ground
1 Tbsp Spice Appeal CHILTEPIN CHILE, Whole , finely chopped
Place the lamb pieces on the skewers. Soak them in water for 30 minutes so they will not burn. Mix the salt and spices together on a plate and press the lamb kabobs into this mixture. Broil the kabobs for 5 minutes, or until done. Serve with rice or a flat bread.


Category: Latin American
Recipe #: 022    

Herb-Grilled Salmon with Papaya-Chile Salsa

For Salmon:
2 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
1 Tbsp Spice Appeal Thyme 1 Tbsp Spice Appeal Rosemary ½ tsp Spice Appeal Ground Black Pepper 4 (4-ounce) salmon steaks, about 1-inch thick

For Salsa:
2 serrano chile peppers
1½ cups diced fresh papaya
2 Tbsp minced red onion
To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.

Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through. When ready to serve, spoon salsa over salmon steaks.

To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside.


Category: Latin American
Recipe #: 023

Mexican Rice
1 Tbsp Spice Appeal ANNATTO SEED, Whole
2 Tbsp canola oil
1 small onion, chopped
1½ cups uncooked brown rice
3 cups water
1cup peas (fresh or frozen)
2 Tbsp fresh lime juice
salt to taste
2 to 3 ripe avocados
lemon or lime wedges
grated cheddar or Monterey Jack cheese (optional)
In a very small skillet or saucepan, heat the annatto in the oil on medium heat for 4 to 5 minutes, until the oil turns a bright red-orange color. Strain the oil and discard the seeds.

In a medium saucepan, sauté the onion and garlic in the oil for 5 to 6 minutes. Add the rice and sauté for 2 or 3 minutes. Add the water and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, 35 to 45 minutes. Just before the rice is done, add the peas, but do not stir. The steam will cook them and they will remain bright green. Stir in the lime juice and salt to taste.

Serve garnished with slices of avocado and lemon or lime wedges. If desired, top with grated cheese.


Category: Latin American
Recipe #: 024

Mole Poblano

4 Spice Appeal MULATO CHILE, Whole
4 Spice Appeal ANCHO CHILE, Whole
4 Spice Appeal GUAJILLO CHILE, Whole
4 Spice Appeal PASILLA NEGRO CHILE, Whole
1 Can Whole Tomatoes
1 Large Onion
4 Garlic Cloves
½ cup Almonds
1 Ripe Plantain
½ cup Peanuts
1 Piece Toasted Bread
2 Corn Tortillas
1 Tablet "Abuelita" Chocolate
1/3 cup Spice Appeal WHITE SESAME SEED
Chicken broth for thinning sauce
oil or Lard For Frying
Devein chiles and remove seeds. Peel onion and cut in quarters. Peel, then cut plantain in ¼ in. pieces and set aside with chiles, etc.

Heat ¼ inch of oil in a widepan (a wok is great) and fry all ingredients, in batches, starting with the chiles and ending with the nuts, tomatoes and chocolate. As you fry all the ingredients, set them aside in a large bowl, mixing them together as you go.

Once all ingredients have been sautéed, puree them in a blender, thinning them with chicken broth (or consomme cubes or powder dissolved in hot water). Consistency should be fairly thick, but just thin enough to blend to a smooth sauce.

Cook over low flame (or in crock pot) for approximately two hours, or until Mole turns a dark reddish brown color. The perfect test for Mole is when you stir it, you will see the bottom of the pot!

Serve over chicken, turkey, pork or sirloin tips, always accompanied by Mexican rice and corn tortillas or Mexican rolls (French baguettes “Bolillos”)


Category: Latin American
Recipe #: 025

Mushrooms with Garlic and Guajillos

½ cup olive oil
10 cloves garlic, chopped
2 Spice Appeal GUAJILLO CHILE, Whole , seeded and cut into rings with scissors
1 lb fresh oyster mushrooms, washed and dried, sliced lengthwise
1 lb fresh cultivated mushrooms, washed, dried, and stems removed, sliced
salt, to taste
Heat olive oil, add garlic and cook, stirring, just until softened. Add chile rings, stirring until coated with oil. Add mushrooms and salt. Cook over low heat 6 to 7 min. Serve immediately with small hot corn tortillas. 


Category: Latin American
Recipe #: 026    

Pasilla Negro Chile Sauce
3 Spice Appeal PASILLA NEGRO CHILE, Whole
1 tsp sugar
salt to taste
1 cup boiling water
3 cloves of garlic
½ large red onion
3 large tomatoes
Soak negro chiles in boiling water for 8-10 min. Remove most of the seeds and combine with water used to boil chiles, and remaining ingredients in a blender. Blend to desired consistency. Salt to taste. Use as an enchilada sauce or serve with tortilla chips as a dip.


Category: Latin American
Recipe #: 027

Pickled Black Beans

2 cups Dried Black Beans
2 Large Onions, sliced
½ cup Red Wine Vinegar
½ lb ham
3 Tbsp Olive Oil
1/2 tsp Spice Appeal ANNATTO SEED, Whole
3 Cloves Garlic, finely chopped
1½ tsp Spice Appeal CUMIN, Ground
1 Tbsp Spice Appeal PASILLA CHILE, Ground
Salt And Pepper -- to taste
2 Medium Hard-Boiled Egg
½ cup Pitted Black Olives
Cook beans in lightly salted water for about 1 hour. While beans are cooking. Bring another pot of salted water to boil. Add onions. As soon as they reboil. Drain completely and combine in small bowl with vinegar. Cut ham into pieces. Heat oil in large skillet. Add annatto power, ham, garlic, pasilla powder, and cumin. Cook for 3 minutes. Add well-drained beans, onions and enough of the vinegar to keep it moist. It may be necessary to add it all. Cook and stir for several minutes. Serve garnished with chopped eggs and olives. 


Category: Latin American
Recipe #: 028    

Red Chile Sauce
½ cup vegetable oil
¼ cup onion, finely diced
1 to 2 tsp garlic, minced
1Tbsp all-purpose flour
¼ cup Spice Appeal CHIMAYO CHILE, Ground
1¼cups water
½ tsp Spice Appeal MEXICAN OREGANO, Whole
¼ tsp Spice Appeal CUMIN SEED, Whole , freshly ground
sauce from can of chipotle chiles
salt to taste
Heat the oil in a medium sauce pan and sauté the onion for 3 to 4 minutes until softened. Add the garlic and sauté 2 minutes more. Stir in the flour and the chile, and slowly add the water, whisking to break up any lumps in the chili. Add the oregano, cumin, and chipotle sauce; bring to a boil. Reduce the heat and simmer for about 20 minutes or until the mixture has thickened slightly. Season with salt to taste.


Category: Latin American
Recipe #: 029

Salvadoran Roasted Spiced Turkey (Pan con Pavo)
For the Turkey:
1 fresh turkey (about 15 lbs)
½ lb butter, soften (2 sticks)
1/3 cup prepared yellow mustard
1/2 cup cider vinegar
2 tsp salt
1 tsp Spice Appeal TYME

For the Recado (Sauce):
1¼ cup Spice Appeal WHITE SESAME SEED
1/3 cup hulled pumpkin seeds (pepitas)
3 Spice Appeal PASILLA NEGRO CHILE, Whole
8 Spice Appeal BAY LEAF, Whole
8 Spice Appeal CLOVES, Whole
1 Spice Appeal CEYLON CINNAMON, Whole
1½ tsp Spice Appeal MEXICAN OREGANO, Whole
1 tsp Spice Appeal TYME
3 medium tomatoes
2 medium white onions, peeled
8 cloves garlic, peeled
Preparing the Turkey: Remove the giblets from the turkey cavity and rinse the bird under cold running water, and pat dry. In a small bowl, mix the butter, mustard, vinegar, salt, and thyme to form a paste. Rub the turkey, inside and out, with the paste. Refrigerate covered for 8 to 24 hours.

Toasting the ingredients for the Recado: Heat a lightly greased griddle over medium heat. Toast the sesame and pumpkin seeds, stirring frequently being careful not to burn; place in a medium bowl. Toast the chilies, bay leaves, cloves, cinnamon stick, oregano, and thyme, stirring until lightly colored and fragrant. Be careful not to burn the bay leaves. Pour 3 cups of boiling water over the ingredients; cover and soak for 15 minutes. In small batches, grind the toasted ingredients in a blender or food processor until completely smooth. Pour mixture into a large bowl, and set aside.

Toast the bread until dry; crush into crumbs. You should have about ¾ cup. Place the tomatoes, onions, and garlic on a heated griddle. Roast, turning as needed, until the tomatoes have blackened and the onions are lightly charred. In a blender or food processor, pure the bread, tomatoes, onion, and garlic until smooth.

Stir the toasted seed paste mixture into the tomato puree and blend well. Combine with 3 quarts of water and mix. In small batches, strain the mixture through a wire mesh sieve until sauce is smooth without any lumps or seeds.

Roasting the turkey: Place the turkey in a roasting pan. Roast breast side up in a preheated 375ºF oven for 20 minutes. Turn the breast side down and continue roasting for 15 minutes. Pour the Recado sauce over the turkey. Continue roasting at 350ºF for about 3½ hours (depending on the size of the bird), basting often, until completely cooked. Serve with sauce.

Serve on large French rolls spread with mayonnaise topped with Curtido (Salvadoran Spiced Coleslaw).

NOTE: It is crucial that the turkey be constantly basted with the Recado sauce throughout the entire cooking process. 


Category: Latin American
Recipe #: 030

Shrimp Cocktail with Rocoto Chili Dipping Sauce
1½ cups prepared chili sauce (store bought)
1½ cups ketchup
1 lemon, juiced, plus 2 lemons, halved
1 Tbsp sugar
2 Tbsp Worcestershire sauce
½ cup prepared horseradish
2 Tbsp Spice Appeal ROCOTO CHILE, Ground (mixed with 1 Tbsp water to form a paste)
1 Tbsp chopped cilantro

2 Tbsp hot pepper sauce
Salt and freshly ground black pepper
10 jumbo size shrimp, peeled and deveined, with tail still attached
Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto chile paste, and cilantro, mix well with a rubber spatula, and set aside.


Category: Latin American
Recipe #: 031

Annatto Marinade For Fish
½ tsp Spice Appeal CINNAMON, Ground
¼ tsp Spice Appeal CLOVES, Ground
½ cup white wine vinegar
6 Tbsp Spice Appeal ANNATTO SEED, Whole , soaked overnight
1 Tbsp Spice Appeal MEXICAN OREGANO, Whole
1 tsp Spice Appeal CUMIN SEED, Whole , toasted
1cup orange juice
1cup vegetable oil
2 Spice Appeal BAY LEAF, Whole 6 whole Red snapper or grouper; cleaned, scaled, and split lengthwise
6 Spice Appeal ALLSPICE, Whole
10 clove garlic, peeled, minced
salt, to taste
freshly ground black pepper, to taste
thinly sliced lime; for garnish
thinly sliced red onion; for garnish
Grind annatto seeds, peppercorns, allspice berries and cumin with mortar and pestle. Transfer to large bowl. Mix in oregano, cinnamon, cloves and bay leaves. Add orange juice, vinegar and vegetable oil and whisk until well blended.

Open fish and arrange in large glass baking dish. Pour marinade over, cover and refrigerate 2 to 4 hours.
Preheat oven to 375º degrees. Remove fish from marinade; reserve marinade. Season fish with salt and pepper. Bake fish until cooked through, basting occasionally with marinade, about 45 minutes. Transfer fish to plates. Garnish with lime and red onion.


Category: Latin American
Recipe #: 032

Roasted Garlic and Chipotle Salsa

1 head garlic
4 tomatoes, rinsed, stemmed, and cored
3 Spice Appeal New Mexican Chiles, Whole, rinsed, stemmed, seeded, and coarsely chopped
2 Spice Appeal Chipotle Chiles, Whole, stemmed
1 corn tortilla
1 cup fresh cilantro sprigs, rinsed
3 Tbsp lime juice
½ cup red onion, diced
Cut garlic in half crosswise and wrap both halves in one piece of foil.  Cut three of the tomatoes in half crosswise and place, cut side up, on a 12-by 15-inch baking sheet.  Bake garlic and tomatoes in a 400°F regular or convection oven until garlic is soft when squeezed and tomatoes are shriveled, about 45 minutes.  Dice remaining tomato and reserve.

Meanwhile, place dried New Mexico and chipotle chilies in a small bowl and add 1 cup boiling water.  Let stand until chilies are soft, about 10 minutes.

In an 8- to 10-inch nonstick frying pan over high heat, cook tortilla, turning once, until crisp and browned on both sides, 3 to 4 minutes total.  When cool enough to handle, break into 2-inch pieces.

When garlic is cool enough to handle, squeeze cloves from skin into a blender or food processor; discard skin.  Add roasted tomatoes, chilies and soaking water, tortilla, cilantro, and lime juice.  Whirl until smooth.  Stir in onion and reserved diced tomato.  Add salt to taste.


Category: Latin American
Recipe #: 033

Garlic-Rubbed Spareribs
¼ cup plus 2 Tbsp Spice Appeal Whole Annatto Seeds
16 garlic cloves, 10 halved
1 medium onion, coarsely chopped
2 Tbsp Spice Appeal Mexican Oregano
2 Tbsp Spice Appeal Black Ground Pepper
½ cup fresh grapefruit juice
½ cup fresh orange juice
½ cup vegetable oil
3 racks large pork spareribs (about 3½ lbs each), trimmed of excess fat
Kosher salt
6 banana leaves, about 12 by 18 inches each, thawed and patted dry
18 Spice Appeal Bay Leaves
3 small red onions, thinly sliced
Two dozen 6-inch corn tortillas
Pickled Red Onions (recipe under side dishes )
Yucatan Table Sauce (recipe under side dishes)
In a small saucepan, cover the annatto seeds with water, bring to a boil and simmer over moderate heat for 3 minutes. Remove from the heat and let stand for 2 hours.Drain the seeds and pat dry with paper towels. Transfer to a spice grinder and grind to a paste.

Preheat the oven to 500°. Put the 6 whole garlic cloves in a pie plate and roast on the top rack of the oven for about 10 minutes, or until blackened on top. In a food processor, puree the roasted garlic with the halved garlic and the onion.Add the annatto paste, oregano, pepper, grapefruit and orange juices and oil and process until blended.

Rub the spareribs with 2 Tbsp of kosher salt. Set 1 of the racks in a large roasting pan and coat with one-third of the annatto marinade. Repeat with the remaining ribs and marinade, stacking the racks on top of each other.Cover with plastic wrap and refrigerate for at least 4 hours to overnight.

Preheat the oven to 350°. Line each of the 3 large rimmed baking sheets with a banana leaf. Set a rack of ribs on each leaf, meaty side up. Arrange 6 bay leaves on one-third of the red onion slices on each rack and cover with a second banana leaf. Cover each pan tightly with foil and bake for about 2½ hours, or until the ribs are very tender; shift the pans halfway through cooking. Remove the spareribs from the oven and let cook, covered for 15 minutes.Meanwhile, wrap the tortillas in foil and warm in the oven for about 10 minutes.

Preheat the broiler. Uncover the ribs and discard the banana leaves, onions and bay leaves.Broil the ribs, 1 rack at a time, 8 inches from the heat, for about 4 minutes, until crispy; baste occasionally with the pan juices.

Cut the racks into ribs and serve with the warm tortillas and bowls of Pickled Red Onions and Yucatan Table Sauce.


Category: Latin American
Recipe #: 034

Pickled Red Onions
2½ quarts water
5 medium red onions, thinly slicked
½ cut extra-virgin olive oil
10 Spice Appeal Bay Leaves
10 Spice Appeal Whole Allspice Berries
6 marjoram sprigs
1½ Tbsp Spice Appeal Mexican Oregano
1 tsp Spice Appeal Black Ground Pepper
½ cup cider vinegar
In a large bowl, dissolve 2 Tbsp of salt in the water.Add the onions, let soak for 10 minutes and drain well.

Heat the olive oil in a large skillet. Add the onions, bay leaves, allspice, marjoram, oregano and pepper and cook over moderately high heat, stirring, until the onions are tender, about 10 minutes. Remove from the heat and stir in the vinegar. Season with salt and let cool. Discard the allspice, marjoram and bay leaves before serving.Serve as a side dish with the Garlic-Rubbed Spareribs.


Category: Latin American
Recipe #: 035    

Jicama and Orange Salad
1 jicama, about ¾ lb, peeled and julienne (2” long and ¼” thick)
3 blood oranges
1 papaya (may substitute with mango), cut into ½” dice
1 small red (Spanish) onion, thinly sliced
1 tsp sea salt
¼ Spice Appeal HABANERO CHILE, Whole , seeded and finely chopped
2½ Tbsp olive oil
Juice of 1 lime
¼ cup fresh cilantro, chopped roughly
¼ cup fresh mint, chopped roughly
Place julienne jicama pieces in a bowl. Cut a slice off the top and bottom of each orange, then cut away the peel and any white membrane. Then, holding the orange over the bowl with the jicama, cut along either side of each segment to free it, letting the segments and any juices fall into the bowl. Repeat this process for each orange. Add papaya (or mango) to the bowl.

Add the onion, salt, habanero chile, olive oil, lime juice, cilantro, and mint to the bowl. Toss gently to mix. Cover and refrigerate for 2 hours before service.


Category: Latin American
Recipe #: 036    

Aji de Gallina (Peruvian Chicken in Garlic Sauce)
3 lbs chicken, cooked and shredded
1-2 Tbsp oil
2 tsp garlic, minced
4 Spice Appeal AJI PANCHA CHILE, Whole , soaked in boiling water for 5 minutes and thinly sliced
4 bread slices, soaked in chicken broth
1 can evaporated milk
4 oz of cheddar cheese
1 large onion, finely chopped
Salt and pepper
Boiled potato slices, hard-boiled eggs, and green olives for garnish
In a pan heat oil and fry onion, garlic and chili. Add salt and pepper to taste. Add soaked bread. Turn down heat and cook slowly for 10 minutes. Add cheese and chicken. Add milk and simmer. Serve over white rice and garnish with boiled potato slices, hard-boiled eggs, and green olives.


Category: Latin American
Recipe #: 037


For Filling
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup toasted almonds, finely chopped
1/3 cup dark raisins
1 large can of stewed tomatoes
2-4 serrano chilies, diced
Juice of 2 limes
1½ tsp salt
1 tsp Spice Appeal BLACK PEPPER, Ground
1 tsp Spice Appeal CUMIN, Ground
1/2 tsp Spice Appeal CLOVES, Ground
1/2 tsp Spice Appeal CINNAMON, Ground
6-8 large, burrito-sized flour tortillas cut into three long strips each
In a skillet cook ground beef in a little oil for 8-10 minutes. Drain fat. Add onions and sauté for 2 minutes. Add garlic, almonds, and raisins and sauté for 1 minute.

Meanwhile, place tomatoes, chilies, lime juice, salt and pepper in a blender and puree.

Add the puree, cumin, cloves, cinnamon, salt and pepper to the skillet with the meat. Let the mixture cool slightly before stuffing.

In each strip of tortilla and place a small amount of meat filling at one end and fold up in a triangle formation (like a flag). Seal with a pasty mixture made with a little flour and water. Place finished, folded triangles on a plate. Fry in batches and dry on paper towels. Serve warm.


Category: Latin American
Recipe #: 038    

Show Roasted Pork Barbacoa
1 lb onion, peeled and diced
1 lb firm tomatoes, cored and chopped
4 cloves garlic minced
3 oz jalapeño chilies, rinsed, stemmed, seeded, and quartered
1 cup chicken broth
½ cup lime juice
2 Tbsp white wine vinegar
2 Spice Appeal BAY LEAF, Whole
2 Tbsp Spice Appeal BARBACOA POWDER
½ tsp salt
4-5 lb pork but
Mix onions, tomatoes, garlic, jalapenos, bay leaves, chicken broth, lime juice, vinegar, barbacoa seasoning, bay leaves, and salt.

Rinse meat and place in pan with marinade, and turn to coat. Cover and chill for 4 hours.

Bake 300ºF for 4-5 hours until the meat can be pulled off. Pour pan juices through strainer. Pour juices into a pan and boil over high heat until reduced 25-30 minutes. Mix juices with shredded meat to keep moist.


Category: Latin American
Recipe #: 039

Ropa Vieja
3½ lb flank steak
5 cloves garlic, mashed with 1 tsp salt
32 oz can crushed tomatoes
2 jalapeño chilies, chopped
1 Tbsp Spice Appeal CUMIN, Ground
2 onions chopped
1 cup red wine
2 Spice Appeal BAY LEAF, Whole
Olive oil
Salt and Pepper to taste
Salt and pepper meat and dust with flour. Brown meat in oil. Add enough water to surround meat, but do not cover it. Simmer, covered until done. 30-45 minutes or so. Shred the meat.
In a large pan, sauté onions and peppers until limp. Add remaining ingredients, including the shredded meat, and salt and pepper. Simmer, covered for about 1 hour.


Category: Latin American
Recipe #: 040

Cuban Garlic Chicken
3 lb chicken, cut in half
10 garlic cloves, mashed with 2 tsp salt
2 Tbsp Spice Appeal CILANTRO, Whole
1 onion
1 cup white wine
¼ cup olive oil, plus 2 Tbsp for browning chicken
juice of 2 limes
½ tsp Spice Appeal BLACK PEPPER, Ground
2 tsp Spice Appeal CUMIN, Ground
Rub chicken inside and out with garlic mixture. In a small bowl, blend rest of ingredients together. Marinade chicken in liquid mixture for 1 to 2 hours.
Preheat oven 375º. In a large skillet heat 2 tablespoons olive oil. Dust chicken pieces lightly with flour and brown chicken on both sides until golden brown. Place chicken in a roasting pan, skin side up and roast for 30-35 minutes.


Category: Latin American
Recipe #: 041

Chamomile Refresco

3-4 tsp Spice Appeal CHAMOMILE FLOWER
2 sprigs fresh mint (1 small stalk of lemongrass cut in 2" pieces may be substituted)
2 cups boiling water
½ cup orange juice
1 cup pineapple juice
¼ cup lime juice
1 cup white grape juice
2 ½ cups chilled sparkling water
1 lime, sliced
In a bowl, pour boiling water over tea and mint (or lemongrass). Cover and steep for at least 10 minutes. Strain liquid into a glass pitcher. Stir in orange, pineapple, lime, and grape juices. Chill. To serve, fill chilled glasses 2/3 full with juice mixture, fill with sparkling water, and add lime slices.


Category: Latin American
Recipe #: 042

Barbecue Turkey

Barbecue Turkey
1 Turkey (10-12 pounds)
Salt and freshly ground black pepper, to taste
3 Spice Appeal CHILTEPIN CHILE, Whole
1 Tbsp Spice Appeal ANNATTO SEED, Whole
1 Tbsp olive oil, for brushing
1 Tbsp Spice Appeal MARJORAM, Whole
2 cups fresh Orange Juice
3 Tbsp fresh lime juice
4 Cloves Garlic, Minced
½ Tbsp Spice Appeal CUMIN, Ground
1 cup water
Special Equipment: 3 Cups wood chips, soaked for one hour in cold water to cover and drained
1) Remove and discard the fat from just inside the body cavities of the turkey. Remove the package of giblets and set aside for another use. Rinse the turkey, inside and out, under cold running water, then drain the blot dry, inside and out, with paper towels. Season the turkey inside and out with salt and pepper; cover and refrigerate while you prepare the marinade

2) Combine the Chiltepín chiles, annatto seeds, and water in a small saucepan and bring to a boil over medium-high heat. Cook, uncovered, until the chiles have softened and all liquid has been absorbed, 5 to 10 minutes. Transfer the chiles and annatto seeds to a blender ad add the marjoram, orange juice, lime juice, garlic, cumin, 1 teaspoon salt, and ¼ teaspoon pepper. Process until smooth. Pour the mixture into a strainer set over a medium-size bowl and press it through with a wooden spoon. Taste for seasoning, adding salt and pepper as necessary; the mixture should be highly seasoned.

3) If you wish to put some of the marinade between the skin and flesh of the turkey, follow the directions in the box on page 243 for loosening the skin.

4) Spoon a few tablespoons of the marinade into the body cavity of the turkey and a tablespoon into the neck cavity. Brush the outside of the bird with additional marinade, liberally if you didn’t put in under the skin, and a little oil. Place the turkey in a roasting pan and cover loosely with plastic wrap. Let marinate, in the refrigerator, for 4 hours.

5) Setup the grill for indirect grilling, placing a large drip pan in the center. If using a charcoal grill, preheat to medium

6) When ready to cook, if using charcoal, toss one cup of the wood chips on the coals. Oil the grill grate. Remove the turkey from the roasting pan and place on the hot grate over the drip pan. Cover the grill and cook until the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh and the legs wiggle freely in the joint, about 3 hours (figuring about 15 to 20 minutes per pound). If using charcoal, add 10 to 12 fresh coals and ½ cup wood chips per side every hour.

7) Transfer the turkey to a cutting board or platter and let stand, loosely covered with aluminum foil, for 15 minutes before carving.


Category: Latin American
Recipe #: 043

Carne Adovada
1/2 cup peanut or vegetable oil
3½ lbs pork loin or butt, cut in ¾-inch cubes
4 cups chicken broth or water
2 cups onions, diced
2 Tbsp garlic, minced
1 tsp Spice Appeal CINNAMON, Ground
2 tsp Spice Spice Appeal CUMIN, Ground
2 tsp Spice Appeal CORIANDER, Ground
2 tsp Spice Appeal MEXICAN OREGANO, Whole
2 tsp Spice Appeal CARIBBEAN SUNRISE
¼ cup Spice Appeal CHIMAYO CHILE, Ground
1 Tbsp honey
2 Tbsp sherry vinegar or red wine vinegar
1 to 2 tsp salt, to taste
Preheat the oven to 350º F. Heat the oil in a large skillet and brown the pork in batches. Set the pork aside. Add the onions to the skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 cup of the chicken broth, loosening the browned bits by rubbing the pan with the back of a spoon.

Place the cinnamon, cumin, coriander, oregano, Caribbean Sunrise, Chimayo chile, honey, vinegar and salt in the workbowl of a food processor. Add the cooked onions, garlic and broth from the skillet and 2 more cups of chicken broth to the processor and run the machine until the mixture is thoroughly combined.
Pour this mixture over the meat. Cover the mixture and refrigerate overnight. Pour the meat and the marinade into an ovenproof casserole or pot and bake, covered, for 2-2 1/2 hours, or until tender. You can serve the Carne Adovada over chile rellenos, rice, wrapped in a flour tortilla as a burrito, or with beans and posole.


Category: Latin American
Recipe #: 044

Chicken with Green Apple-Chipotle Salsa


1 cup diced (¼”) Granny Smith apple, unpeeled, rinsed
½ cup red onion, diced
½ cup red bell pepper, diced
¼ cup fresh cilantro, chopped
¼ cup apple juice
¼ cup red wine vinegar
¼ tsp Spice Appeal CHIPOTLE CHILE, Ground
4 boned, skinned chicken breast halves (5 to 6 oz each)
Chili Spice Mix (recipe follows)
1 Tbsp Olive oil

For Chili Spice Mix:
1 tsp salt
1 tsp Spice Appeal BLACK PEPPER, Ground
½ tsp Spice Appeal CHILI POWDER
½ tsp dark brown sugar
1/8 tsp Spice Appeal CAYENNE PEPPER, Ground
To make salsa, in a bowl, mix apple, onion, bell pepper, cilantro, apple juice, vinegar, and chili. Cover and chill.

Rinse chicken and pat dry. Rub chili spice mix all over chicken. For grilling, coat both sides of chicken breasts lightly with olive oil and lay on a grill over medium-high coals or medium-high heat on a gas grill. If using gas, close the lid. Cook, turning once, until chicken is no longer pink in center of thickest part, 6-8 minutes total.

Transfer the chicken to plates. Serve with green apple-chipotle salsa. 


Category: Latin American
Recipe #: 045

Chiltepín Chorizo


15 to 20 Spice Appeal CHILTEPIN CHILE, Whole , crushed
1 cup Spice Appeal NEW MEXICAN CHILE, Ground
1 Tbsp chile seeds from Chiltepín or other chiles
1 lb ground lean pork
¼ tsp salt
¼ tsp Spice Appeal BLACK PEPPER, Ground
½ tsp Spice Appeal MEXICAN OREGANO, Whole
3 Tbsp white vinegar
4 cloves garlic, minced
1 tsp Spice Appeal CLOVES, Ground
Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refrigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.

Fry the chorizo until it is well-browned.


Category: Latin American
Recipe #: 046

Chimayo Chile Crusted Ahi Tuna With Soba Noodle


⅓ cup Spice Appeal CHIMAYO CHILE, Ground
⅓ cup Spice Appeal CUMIN, Ground
⅓ cup Spice Appeal FENNEL SEED , freshly ground
12 oz center cut Ahi tuna loin
canola oil, for cooking
1 package of Japanese soba noodles, boiled and cooled
Salt the tuna loin and roll in spice mixture. Sear in hot pan with canola oil for just 10 seconds a side. Keep very rare!! Refrigerate after cooking for easier slicing. Serve over cold soba noodles. 


Category: Latin American
Recipe #: 047

Chipotle Honey Glazed Nuts
3 cups nuts -- assortment (or 1 kind) you pick what you like: almonds, hazelnuts (filberts), macadamias, pecans, pine, pistachios, walnuts.
2 Spice Appeal CHIPOTLE CHILE, Whole
¼ cup honey
2 Tbsp sugar
2 Tbsp salad oil
¼ tsp salt
¼ tsp Spice Appeal CAYENNE PEPPER, Ground , or more to taste
To Roast Nuts: Spread shelled nuts (except macadamias) in a single layer on a baking pan. Bake in a 350ºF oven, stirring often, until golden. Allow 5 to 7 minutes for pine nuts; 8 to 10 minutes for pecans, pistachios, and walnuts; about 15 minutes for almonds and hazelnuts. Be Careful!! Macadamias need lower heat because they scorch very easily; roast them at 300ºF about 20 minutes. Watch nuts carefully since they brown quickly. For more toasted flavor, bake nuts to a darker color.

Remove and discard chile stems. Whirl chiles, with seeds, in a coffee or spice grinder until finely ground.

In a bowl, mix your freshly ground chiles with the rest of the ingredients. Add the nuts last and stir until coated with seasonings.

Pour nuts onto oiled 10- by 15-inch pan- shake into 1 layer. Bake in a 300ºF oven, 25 to 30 minutes, stirring often, till golden brown (check under skins, if not blanched), and the honey mixture hardens. If necessary, push nuts apart; cool in pan.