Easy, healthy recipes with a southwestern flare
An assortment of condiments and spice blends
A honey sweetened compound butter for biscuits, cinnamon toast, yeast bread, cornbread, flour tortillas or whatever your heart desires. Change up the honey, change up the flavor.
An really easy pepper sauce made with really HOT, tasty chile peppers, olive brine from a jar of green olives, and white vinegar. Use in soups, salads, on tacos and sandwiches, greens and rice.
A Pickled Vegetable Salad made with lightly pickled cucumber, diakon radish and carrots, topped with mint, sesame seeds and roasted peanuts.
Serve as a condiment, on tacos or as a side salad.
Once you see how easy it is to make an Asian-style sweet chile sauce (aka Thai sweet chili sauce), you’ll never buy it again. It’s made with simple ingredients and takes less than 15 minutes.
Aji Panca chile is a Peruvian chile that has a slightly smoky, sweet flavor with a relatively mild heat.
It makes a wonderful chile paste that can be used in a variety of ways.
What do you do when you find yourself with over two pounds of New Mexico red chile powder and a pound of green chile powder? You make a Red Chile Spice Blend and a Green Chile Spice Blend.
A Roasted Red Chile Spread made with a mix of fresh red chiles, olive oil, garlic and onion. Use on sandwiches, spread on a cracker, tossed with pasta, or add to soups, stir fries, or just about any dish in which you want that spicy, sweet flavor of red chile.
A pico de gallo made with homemade pickled peppers, fresh tomatoes, and a few chipotle flakes. A different take on chips and salsa.
Why pay a fortune for pickled peppers when you can make your own so easily. Create a beautiful jar of pickled peppers in just 20 minutes.
A simple sautè of Bok choy and pecans seasoned with lemongrass powder, galangal powder and a sweet ginger sea salt. It makes a wonderful side dish for a variety of meat entrees or serve it over rice for a vegetarian 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.