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Cuisine - Southwestern
This basic sauce can be used in any recipe calling for a red sauce, 
either traditional Mexican or New Southwestern versions of beans, tacos,
tamales, and enchiladas. Variations: Spices such as cumin, coriander,
and Mexican oregano may be added to taste. Some versions of this sauce
call for the onion and garlic to be sauteed in lard--or vegetable oil
these days--before the chiles and water are added.

This highly unusual soup is not really a bisque or cream soup--it just resembles one. W.C. says that the soup is so-named because it is black and white and red all over. It requires three processes to complete, but is well worth it.

Note that the recipe requires advance preparation.

The avocado is the "secret ingredient" that gives this salsa its creamy texture. We know what makes it hot! It’s great in soups and beans but we put it in everything.
The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it's just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.
Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.
This recipe combines two of my favorites—chile and popcorn. Adjust the heat of this candy by the type of chile you use. Make with New Mexican for a mild heat, cayenne for more fire and chile de arbol for somewhere in between. Don’t use microwave popcorn because of its salt and fat content.
It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.
This universal salsa, also known as salsa fria, salsa cruda, salsa 
fresca, salsa Mexicana, and salsa picante, is served all over the
Southwest and often shows up with non-traditional ingredients such as
canned tomatoes, bell peppers, or spices like oregano. Here is the most
authentic version. Remember that everything in it should be as fresh as
possible, and the vegetables must be hand-chopped. Never, never use a
blender or food processor. Pico de Gallo (“rooster's beak” for it's
“sharpness”) is best when the tomatoes come from the garden, not from
the supermarket. It can be used as a dip for chips, or for spicing up
fajitas and other Southwestern specialties. Note: It requires advance
preparation and will keep for only a day or two in the refrigerator.

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.

Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?
 

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