Tag Archives: condiment

New Mexico Chile Spice Blends

Chile Spice blends made with New Mexico red and green chile powders | mjskitchen.com


What do you do when you find yourself with over two pounds of New Mexico red chile powder and almost a pound of green chile powder?  Just to put this into perspective, a typical large jar of chile powder that you buy at the store is between 1.6 to 2.0 ounces (16 ounces = 1 pound). So 48 ounces of chile powder is a lot!  Yes, I do go through quite a bit of chile powder, but, like most herbs and spices….if you keep it too long, it loses its punch.  Thus the motivation to create these chile spice blends – a red and a green.

The Green Chile Spice is a blend of mild and hot New Mexico green chile powder with a variety spices and herbs.  The Red Chile Spice is a blend of New Mexico red chile powders, a couple of other chile powders, spices, and herbs. The red chile powders that I used are from Diaz Farms and Dixon. The green chile powders are from Diaz Farms and Chimayo Chile Brothers.  As I’ve mentioned before, not all chile powders are alike, so using powders from different parts of the state or from around the world for that matter, yields some very interesting chile spice blends.

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Chile Pequin Pepper Sauce

A quick and easy pepper sauce made with chile pequin

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It’s the first of October and it’s getting chilly here, so this year’s green chile crop is just about over. I roasted my last batch yesterday. 🙁 Any chile peppers still on the plants are turning red and even they are almost gone.  However, the smaller chiles, like chile pequin (above), jalapeno, and chile de arbol, are still quite plentiful which is a good thing because I recently discovered that I’m totally out of pepper sauce.  Everybody’s gotta have a pepper sauce to finish off dishes like black-eyed peas, pinto beans, greens, stews, and succotash.  Just sprinkle a few or a lot of drops/dashes on top of each serving for some flavored spice, just like you would use Tabasco.

My mother taught me how to make pepper sauce when I was a kid and I’ve been using her method ever since.  It’s easy, it’s good, and you can use any type of hot, fresh pepper – chile pequin, chile de arbol, Thai chiles, jalapeno – any hot, small chile pepper.  When I went to the market to get some chiles, it had a bunch of chile pequin. So there you go – chile pequin pepper sauce it is.  To make this sauce all you need are peppers, vinegar, salt and a bottle.  Can’t get much easier than that.  Make it now and it will be ready in a couple of weeks to use on fall greens.  By the time you’re making those black-eyed peas on New Years Day, you’ll have a really nice, hot pepper sauce.  Put it in the refrigerator and it will keep indefinitely.

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Sweet and Spicy Pepitas

Sweet and spicy pepitas (pumpkin seeds) #pumpkin #seeds @mjskitchen mjskitchen.com


These Sweet and Spicy Pepitas (pumpkin seeds) are so good and quite addicting!  A batch can disappear as quickly as it can be made and that’s fast!  These make a great snack, but can also be used in a variety of dishes from salads to soups.  Suggestions on different ways to use them are provided in the Kitchen Notes.

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Roasted Garlic Infused Olive Oil

Roasted Garlic and Garlic Infused Olive Oil mjskitchen.com

If you saw my previous post – Garlic Soup – you’ve gathered that I love garlic. Not only do I put garlic in many, many of my dishes, but I also “feature” garlic in several of them.  I love just smashing a roasted garlic clove on a cracker and popping it in my mouth.  Thank goodness Bobby likes garlic as much as I do!

I used to roast garlic in a stoneware garlic roaster which is always good.  Then one day I experimented with a method to make garlic infused oil and ended up with not only a great bottle of oil, but a jar of some of the best roasted garlic I had ever had! The cloves were more “toasted” than traditional roasted garlic cloves which are softer. The lime steps the flavor up a notch.  I hope you give this a try.  You’ll love both the garlic cloves and the garlic infused oil!

Once made, if you need some ideas on how to use that much roasted garlic,  here are some dishes that are better because of it.

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Quick Pickled Cucumbers

Quick pickled cucumbers in just 4 hours. #pickled @mjskitchen mjskitchen.com

While my mother canned some of the best sweet pickles I’ve ever had, she also made these little batches of quick pickled cucumbers as a condiment for the dinner table or as an afternoon snack.  It wasn’t a dish that I helped with (because it’s so easy!), so I never learned how she made them, but I certainly remember how they tasted.  I knew the marinade had vinegar and sugar, but what type of vinegar, what other ingredients and at what proportions – I had no idea.  So many years ago (pre-internet, if you can imagine such days ever existed), I started playing around, trying to get the marinade just right for that deja vu moment. After a few batches, I had it.  I’m not sure if it’s my mom’s quick pickled cucumber recipe, but it sure reminds me of hers.

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Ginger Garlic Paste

jar of garlic ginger paste

This ginger garlic paste is a very convenient condiment to keep around.  If you think about, most dishes that call for ginger, also add garlic.  With this ginger garlic paste, you have both. It eliminates the constant peeling and chopping of both garlic and ginger when you need it.  Just scoop a teaspoon or tablespoon into the dish and you’re done.

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