This is an easy way to make a delicious hot sauce for all your Mexican, Central and South American special dishes. I am told this sauce is similar to the Rubios Restaurant sauce. Hope you like it!
Sweet limes taste like a cross between lemons and limes, and are abundant in the southwestern part of America. Here they are used to lend a slightly sweet tartness to the salsa.
This recipe is based on an authentic Mexican recipe given me by a friend. If the oil seems excessive, remember that most of it will be drained off, and may be stored in the refrigerator for repeated use. This rice is fluffy, yet moist and full of flavor.
Adzuki Beans cook up quickly and are higher in protein and lower in calories than many other beans. In this chili, they provide great texture and flavor! To learn how to cook up adzuki beans, click here!
I use a stove-top Presto 4-quart pressure cooker. (You will need at least a 4-quart pressure cooker for this recipe, and your cooker may require different settings from mine.) I find this method to produce refried beans that are just as tasty as the slow cooked variety.
Most Mexican restaurants and taco stands in Southern California carry a delicious beverage made of hibiscus flowers. In Spanish, it is called “Agua de Jamaica” and it is a sweet and tart fruit punch. Here is my 'sun tea’ version, one which may be made without heating up the house.
These tortillas are perfect for burritos, wraps, or just as a bread serving with butter. They hold together nicely and are especially good with added chili peppers (or a sprinkling of red chili pepper flakes).
For a relaxed company meal, you can't beat this do-ahead dish. I serve it with Do-Ahead Mexican Rice (recipe posted soon!) and my Traditional Salsa Fresca.
Serve this salsa on top of burritos, enchilada, Mexican rice or as a dip with tortilla chips. I also posted a recipe for Salsa Fresca with Pico de Gallo here. Either one is a healthy snack!
Serves 5-6. Preparation: 10 minutes. Cooking: 30 minutes. Total time: 40 minutes.