Southwestern cooking school classes foods market

this salsa makes a flavorful garnish for any meat or poultry, or it can be used successfully as a quick sauce to spoon over pasta.

Yield: 2 cups
1 red bell pepper, roasted, peeled, seeded and diced
1 cup diced ripe tomato
1/2 cup chopped, oil-packed sundried tomatoes
1/3 cup chopped fresh basil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons extra virgin olive oil
Salt to taste
Pinch of sugar to taste
Combine all ingredients and let stand for 30 minutes. Taste and correct seasonings. Serve.

Here's a great dry rub recipe from the Jamison's' Book Smoke and Spice. It's hard to beat when you want some heat! Good on beef (from steak to burgers), on pork chops, and even on trout. Some people like to add a few tablespoons of onion powder or onion salt to this blend.

1/2 cup ground New Mexican red chile (Chimayó Style Chile Powder)
1/2 cup ground ancho chile
3 tablespoons coarse salt, either kosher or sea salt
3 tablespoons ground cumin
1 tablespoon dried oregano, preferably Mexican

Mix the spice thoroughly in a bowl. Store covered in a cool, dark pantry.