Easy, healthy recipes with a southwestern flare
An assortment of condiments and spice blends
A rich salsa made with a blend of chiles, seeds and nuts that can be used on tacos, tostadas, meats, roasted vegetables, burger, sandwiches and more.
A spicy, crispy topping for tacos, tostadas, hamburgers, sandwiches, salads and more. Also makes a great snack if you can handle the heat.
It’s been a busy fall drying herbs, making jam and stocking up for the winter. Take a look at what’s been happening in my kitchen.
A no mess, no fuss method for freezing whole tomatoes. Just core and freeze. Once thawed, the peel slips right off.
Whenever possible, I try to buy local New Mexico products. In this post I share some of the local products that I use regularly – everything from cheese to chocolate.
A cabbage kimchi recipe that provides plenty of kimchi for many weeks to come. Easy to make, lasts a long time in the refrigerator, and is filled with spicy deliciousness.
If you love kimchi any time of the day and any day of the week, then this is the recipe for you. A quick & easy recipe for making delicious kimchi to serve immediately or within the next couple of days.
An easy and delicious way to use sweet, fresh tomatoes. Just drizzle with olive oil and salt, and slow roast to bring out the hidden sweetness of the tomato. Toss with pasta, add to risotto, make delicious sauces.
Green Chile Pesto – A delightful condiment made with roasted green chile, cilantrol, pinon (pine nuts) and a few other complementary ingredients.
Roasting batch of pecans in the oven is a quick & easy process that saves you a lot of time in the future. When a dish calls for toasted pecans (as many of my dishes do), just pull a few from the freezer and toss in the dish.
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.