Category Archives: Newsletter

If You Can’t Stand the Heat………..!

Wear gloves to protect your hands when using fresh or dried hot chile peppers. Capsaicin oil, the substance that is the source of “heat” in chiles, can cause severe burns.

If your bare hands and fingers do come in contact with your hot chiles, wash thoroughly with soapy water (a dish washing liquid that cuts oil works well). If burning persists, soak your hands in a bowl of milk. Also, be careful not to touch your eyes or other sensitive areas.

When grinding dried chiles, use a mask as the chile dust in the air can irritate your eyes and throat.

If you eat a chile or food that is too hot, don’t try to extinguish the heat with water! Capsaicin is an oil that will not mix or be diluted with water (or beer!) and will instead distribute the heat to more parts of your tongue and mouth. To cut the heat as quickly as possible, drink some milk (rinsing the mouth while swallowing it), or eat some ice cream or yogurt. Eating starchy foods like rice or bread will also absorb the heat.

Drinking tomato juice or eating a fresh lime or lemon will help as well as the acid will counteract the alkalinity of the capsaicin oil.

Did You Know That……

Linda in Newsletter, Site News

– Capers are the unopened flower bud of a bush that grows in the Mediterranean. Contrary to popular belief, they are in no way related to fish! They are usually packed in brine, so they should be rinsed before using. Select small capers and try them in everything from salads, pasta dishes, with smoked salmon or other fish dishes, in egg salad sandwiches and devilled eggs, in vegetables, sauces to pizza!

– Tomatillos are surprisingly not members of the tomato family, but are actually members of the gooseberry family. They are available at Latin-American markets and some large supermarkets. They have a papery outer husk which should be removed, and them the tomatillos should be rinsed in soapy water, followed by clear water, to remove the sticky residue of the husks.

– To quickly slice mushrooms, strawberries or kiwis, try using an egg slicer, preferably with stainless steel wires for strength.

– The tart and tangy flavor of the versatile lime adds a sprightly touch to margaritas, other fruit drinks and desserts. It adds zest to ceviche, salad dressings, barbecued fish and poultry. An excellent source of vitamin C, limes grow in the tropics and subtropics, Mexico, the Caribbean, Florida and California.

The Birthplace of Chocolate

Linda in Newsletter, Site News

Mexico is the birthplace of chocolate (thank you for such a wonderful gift to the world!). It was revered by the Aztecs and was served exclusively to priests and kings with such additions as herbs, chiles and honey. Although the hot chocolate of Mexico is famous throughout the world, they are also well known for their use of chocolate in a sauce called mole, where it is used as one of many spices.

Types of Tequila

Linda in Newsletter, Site News

There are main three types of tequila: blanco, reposado and anejo, each with its own unique and distinctive flavor and quality.

Blanco, meaning white or silver, is often referred to as the grandfather of all tequilas. Tequila blanco derives its name from its crystal clear color. It is bottled directly from the distillation process and does not undergo any aging. Tequila blanco is a distinctively strong spirit that usually has heavy overtones of smoke from the cooking of the agave hearts in clay pots. This is the tequila that is usually used in margaritas or other blended drinks.

Reposado, meaning rested, is unmistakably flavorful because it enjoys a process of aging in oak barrels, but only for a period of two months. Reposado tequilas are intense spirits with subtle hints of exotic fruits, agave and slight wood aromas. This tequila is recommended straight or with salt and lemon or lime.

Anejo, meaning aged, is truly the finest of the three varieties of tequila. Anejo tequila is taken after the distillation process and rested in small quantities in white oak barrels for a period of at least one year. When the aging process is complete, the tequila is filtered and its alcohol content is brought up to 38 or 40% before bottling.

Just to complicate things further, there are two further distinctions that need to be explained. Tequila can either be labeled as “blended” or as “100% agave”. In blended tequila, a minimum of 51% of the fermentable sugar is derived from agave, with the balance made up by a variety of other sugars, such as molasses. Blended tequila can be blanco (silver) or oro (gold). The gold has certain characteristics of wood aging but these are generally derived from adding colorings and flavorings, such as caramel, and not through authentic aging.

The 100% agave tequila is that in which fermentable sugars are derived entirely from the agave tequilana weber azul or blue agave plant. Tequila 100% agave can be found in all three types: blanco, reposado and anejo and is truly the finest quality available.

How Tequila is Made

Linda in Newsletter, Site News

Tequila is made from distilled sap from the hearts or “pinas” of the agave or maguey plant. Once harvested, the heart is cut into four or five pieces and then baked or steamed in a huge above-ground oven or autoclave for hours to obtain softness and sweetness.

The cooked agave is transported to the mill (similar to sugar cane mills) where the juice is extracted several times from the agave fibers. The agave juice is then pumped from the mill into special fermentation tanks where yeast is added to react with the juice to produce an alcoholic mixture.

The final product of fermentation then goes to distilling tanks to separate water from the tequila. Tequila is double distilled and a few brands even boast triple distillation. Distilling has a dual purpose: separate water from the alcohol, and separate any toxic substances and impurities from the final product. After this process, tequila is treated in different ways to obtain several varieties.