Tag Archives: New Mexico chile

Smothered In Red Chile Sauce

Smothered in Red - A collection of dishes smothered in New Mexico red chile sauce #red #chile @MJsKitchen

Every fall we buy either a ristra or a sack of dried red chiles and then use them throughout the year for New Mexico red chile sauce, chile paste, chile infused oils, or to season soups or casseroles. In the early summer I try to use up any remaining pods by making a huge batch of red chile sauce. So with so much sauce now sitting in the freezer, I thought I would gather up a bunch of recipes that use red chile sauce and share them with you in one post.

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Roasting Chile and Bell Peppers on the Grill

Fresh New Mexico Green Chile - A how to guide for roasting chile and other peppers | mjskitchen.com

 

It’s green chile time in New Mexico! Producers and consumers alike are firing up their grills and burning the skin off of these beautiful chiles in order to produce some of the tastiest and most delicious chile on earth! Yes, I know that’s a big boast, but, as I’ve said many times before, we New Mexicans are proud of our chile. 🙂  It was a couple of years ago when I first introduced green chile and chile roasting by chile growers and sellers.  Today, I’m going to show you how I roast chile on my home grill. I use this same method to roast bell peppers and poblanos as well. Once roasted, the chiles are peeled and de-stemmed, some if not all of the seeds and piths are removed, and then the flesh is used immediately in a variety of dishes or frozen to be used later in the winter for enchiladas, green chile stews, grits, or whatever your heart desires.  So let’s get to roasting.

If you don’t have a grill or have just a few chiles to roast, you can always roast them under the broiler.

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Red or Green? New Mexico Chiles

Did you know that New Mexico (NM) is the only state in the U.S. to have an official question and that question is –  “Red or Green?”. Yep – that’s it – “Red or Green?” In NM every New Mexican restaurant asks you “Red or Green?” when you order your meal. If you’re not asked, then it’s not New Mexican food. It’s probably Mexican or Tex-Mex.

New Mexico chile - red and green

New Mexico Chile

So why do waiters ask “Red or green?”? Because New Mexican dishes are typically smothered in a red or green chile sauce. When you order your enchiladas, chile rellenos, huevos rancheros, tamales, stuffed sopapillas, or pretty much anything you order, the next thing you are asked is “Red or green?” – meaning – So you want it smothered in  red chile sauce or green chile sauce. If you can’t decide, you can always order “Christmas” and get both. My standard orders are green with chile rellenos, red with tamales, carne adovada, and huevos, and whatever I feel like at that moment for all other dishes. Continue Reading →

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