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PRICKLY PEAR ( Sweet like a melon or Apple)

        JALAPENO ( Heat to warm you up)

CHIPOTLE ( Warm heat with just the right spice)     


All my foods are made to order, so they come fresh from my door to yours in 4 days time. I am a self taught gourmet chef that is bringing gourmet foods at a budget price your table.


Prickly Pear







6 oz quantities




The best way to describe prickly pear jelly. Do you like apples? As it taste almost like an apple and a cross with a pear.

Delicious on toast in the morning, or take a tablespoon, microwave for 4 seconds and then add to your favorite margarita!!

You can also add to your favorite BBQ sauce to add a different flavor.

So many ways to use your jellies. 

Chop up some fresh Jalapeno and add to your jelly, now add to a cracker and some cheese!! 

Who thought cooking could be this much fun!!








Think a warm summer night and your drinking a tea that reminds you of the tropics. Now see yourself sitting on the beach drinking this relaxing cool drink. Add some fresh tea leaves to your coffee grounds and see what a light French vanilla taste is really like. Do you or any of your friends work at or own any restaurants or cafes? This could be the perfect addition to their menu!



Prickly PEAR COFFEE  $8.00






Prickly Pear and white Balsamic vinegar




Nopales. In Mexico, nopales, the edible stems (or pads) of the prickly pear cactus, probably make up most of the cactus products consumed. They are thick, green, and fleshy, and, when used in stews or salads, they have a flavor and texture vaguely similar to that of green beans. These prickly pear pads are an important vegetable in the Mexican diet, and, in some regions, they even serve as a dietary staple during certain seasons.

The edible nopal is actually the young, tender branch of a prickly pear plant. The spines are barely developed AND CLEANED FOR MAILING. READY TO COOK AND SERVE AT YOUR TABLE.

 As a vegetable, Nopales can be used in salads, casseroles, soups, grilled and prepared in a variety of other ways. Nopales are somewhat tart and have a green bean- or asparagus -like flavor.

Nopales are an excellent source of beta-carotene, and are also rich in vitamin C. They supply some iron and B vitamins as well

Nopales are often compared to Okra, because of the sticky substance they release when cooked. This should be rinsed off before serving or before further preparation as an ingredient.


NOPALES  Cactus Pads  $8.00 each  (5 pound lots)

Taste like a melon and cucumber combines, Eat raw in salad or grilled.

The best pads are small and young. My pads I pick fresh, and young pads. Your order will have several in it for your money. They are cleaned and dethorned then sent priority mail to maintain their freshness.


                                             $8.00 EACH PAD







Not just your ordinary jam, but an experience by all who have tried this delicious Jam.

Try it on a crackers and cheese with a small dollop atop that. Or use as a baste on your favorite grill item. 

The seeds and membranes are where the "heat' is, and this jam does not have it. So all the flavor and none of the heat. You can always add heat, but cant remove it. Now you can have the best of both worlds.

Once you have tried it, then your will understand why it was voted best on the market.








Chipotle - Photo by Harald Zoschke



Called the best BBQ ever made by anyone who has had it.


Ok, if the truth were to be told, I don't enter competitions for a reason. Because its that good! Why spoil it for others.. Do you like the sweet of Kansas City championship BBQ sauce? But do you also like the heat of the Texas BBQ sauce?

Look no further you have found it in my BBQ sauce. Sweet with some kick.

Not a kick like a mule, but a gentle nudge of a .... sweetheart.







Generally speaking, chipotle in English refers to any smoked chile pepper. The Spanish word chipotle is a contraction of chilpotle in the Náhuatl language of the Aztecs, where chil referred to the hot pepper and potle was derived from poctli, meaning smoked. The word was apparently reversed from Náhuatl, where it originally was spelled pochilli. Other early spellings in Mexico are tzilpoctil, tzonchilli, and texochilli.

The most commonly smoked chiles are jalapeños, named for the city of Jalapa in the state of Veracruz. They are also known in Mexico as cuaresmeños, or Lenten chiles. In Puebla, Central Mexico, and Oaxaca, jalapeños are known as huachinangos, while in coastal Mexico and Veracruz they are called chiles gordos.


The true chipotle is grayish-tan, quite stiff, and is often described as looking like a cigar butt. It is deeply imbued with smoke and is both hot and flavorful. This main variety is also called chile ahumado (smoked chile); chile meco (blackish-red chile; meco is close to seco, meaning dry); the double terms chipotle meco and chipotle típico, and just típico. Further confusing the issue is a cultivated variety of jalapeño that is also named 'Típico.' Yes, the 'Tipico' variety is often smoked to become a típico chipotle.

Other varieties of smoked jalapeños are often mistaken for the típico chipotle. The most common one is called morita, which means "little blackberry" in Spanish. The color of this smoked chile is dark red, sometimes approaching purple in color. Often the morita is referred to as a smoked serrano chile, but this is inaccurate. Both the típico and the morita are smoked jalapeños; the difference is that the morita is not smoked nearly as long, and thus it remains very leathery and pliable. Not only is the smoky flavor much more intense in the típico, its flavor is much richer.

But the morita is commonly marketed as the típico chipotle because it can bring $2 to $4 more per pound with that name. Unfortunately, most of the "chipotles" being sold in markets in the United States are in actuality the inferior moritas. This is because most of the chipotles produced in Mexico are eaten there, leaving little for export.

To make up for lack of the típico variety to export, producers in the northern states of Mexico, particularly Chihuahua, have turned to the moritas, which are much less expensive to produce. Unfortunately, they call the moritas "chipotles" and sometimes claim that they have never heard of the típico variety. To further confuse the issue, in the interior, the típico is known by brokers as "Veracruz."

Other varieties of smoked chiles include:

Cobán: a piquín chile that is smoked in southern Mexico and Guatemala.

Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro.

Jalapeño chico: jalapeños that are smoked while still green. Usually, they are culls from the fresh market that need to be preserved, and the smoke-drying process obscures any blemishes.

Capones: This rare smoked chile is a red jalapeño without seeds; the term means "castrated ones." They are quite expensive and are rarely exported.

Habanero: recently, a smoked habanero product has been introduced into the United States. It is used as a very hot substitute for any chipotle.