Tag Archives: fresh

It’s So Good To Be Home!

It’s So Good To Be Home!

The simplest pleasures! I made a fruit salad yesterday with the freshest and best ingredients – many of which we grew ourselves or that we obtained at the Organic Market just half a block up the street on Wednesdays and Saturdays: papaya, cantaloupe, banana, blueberries, pineapple, pomegranate seeds, walnuts, orange juice and freshly desiccated coconut from one of our palm trees. I can’t tell you how much we appreciate the quality of the food we have access to, how amazing the flavors are and how happy we are to be home in Cabo again!

Fruit Salad at its freshest!

A Healthy and Delicious Breakfast!

A Healthy and Delicious Breakfast!

We are so fortunate to have access to the freshest and BEST produce here. Our breakfast yesterday consisted of blackberries and blueberries grown on the mainland (near where Ron’s sister, Mary, lives at Ajijic, beside Lake Chapala and half an hour from Guadalajara), fresh organic papaya from our friend, Alberto, who lives and has his organic farm just outside of San José del Cabo, fresh whole walnuts from Ron’s Mom that are grown near Santa Clara, CA, and fresh pomegranate, picked in our garden the day before. Add some yogurt and some homemade granola – an explosion of flavor and goodness to start the day!


A Chile By Any Other Name

Fresh chiles have different names than their dried counterparts. The following is a description of some of the more common fresh and dried chile combinations:

Fresh and Dried Chile Information

When selecting fresh chiles, make sure that the skin is smooth and they are firm to the touch.  Once they become wrinkled, they develop an earthy taste and their crisp texture and fresh flavor are gone.  Use fresh chiles as soon as possible.  They can be kept, however, for up to two weeks if wrapped in a dry cloth or paper towel inside a paper bag in the refrigerator. 

Charring fresh chiles enhances the flavor of the flesh.  Place the firm, fresh chile directly over an open flame or under a broiler until blistered and charred.  Immediately put the charred chiles into a plastic or paper bag and set aside to sweat for about 10 minutes.  Peel off the blackened skin (don’t worry about picking off every bit of skin) and use in your favorite recipe. 

When selecting dried chiles, buy loose instead of packed whenever possible.  Choose chiles that are still a little flexible and not totally dried out.  Before using dried chiles, place them in a warm skillet and heat until they become pliable or for about 2 minutes.  Store dried chiles in a cool, dry place or keep them in your freezer in zip-lock freezer bags.

To reconstitute, place the toasted, dried chiles in a saucepan and cover them with boiling water.  Weight them with a small dish to keep them submerged and let them sit for 50 to 60 minutes, or until soft.

The easiest way to control the flavor and heat of dishes containing reconstituted dried chiles is to make them into purées.  They can be added to dishes in increments until the desired balance of flavor and heat is reached.