Easy, healthy recipes with a southwestern flare
New Mexico red chile makes all of these dishes better
This Chile de Arbol Pecan Sauce recipe is a purée of a few toasted ingredients which include chile de arbol and pecans, pumpkin seeds and coriander seeds. Use with chicken, vegetables, and tacos, to name a few.
A spicy and smoky beef tri-tip smoked on the stovetop in less than 30 minutes! The dripping are captured and used to make a very nice bourbon sauce to pour over the sliced tri-tip.
Posole is used throughout New Mexico in a traditional holiday stew. However, I love using it other ways like this hearty soup made with Mexican chorizo, posole, mushrooms and Swiss chard.
A Corn Chowder with Smoked Ham, potatoes, corn and stock. A variety of ground peppers and mustard powder are used for the seasoning which makes it a little spicy, but more as a finish than a dominating flavor.
Red Chile Chicken Tamales made with canola oil instead of lard, cooked chicken, red chile sauce and cheese. All of the ingredients are mixed in with the masa batter then scooped into corn husks. A very easy method for making a delicious tamale.
If you love the flavor of red chile, but can’t handle the heat, then tone it down by adding pumpkin puree. The texture is a little different, but not by much, and the flavor is still the red earthy flavor of New Mexico red chile.
This Butternut Squash Soup with Apples and Red Chile screams FALL and cooler nights. It’s hot, spicy, a touch sweet, savory, and hearty. A great soup to serve in a cup and sit by a warm fire.
This recipe transforms any small, hot fresh, chile pepper into a spicy pepper sauce. Takes about 15 minutes to make, but has to rest for a couple weeks. Put a dash or two on cooked greens, black-peas or any peas or beans for that matter. I love a dash or two on cornbread.
This chocolate pudding has a serious kick to it! It’s an easy chocolate pudding spiced with ginger, cinnamon, and Chimayo Red Chile powder (my favorite red chile powder).
Definitely an autumn soup. This soup is made with fresh, roasted red peppers – a mix of sweet red peppers and spicy red chile peppers, A large, ripe, meaty tomato is added for bulk and another layer for flavor. Serve with a grilled cheese for the perfect meal.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.