Easy, healthy recipes with a southwestern flare
An assortment of condiments and spice blends
Dried hibiscus flowers are used to make a variety of beverages from hot tea to chilled Agua de jamaica (“ha-ma-ike-ah”), sparkling drinks to cocktails. And they have some health benefits as well.
This Green Chile and Lime Zest Relish is a simple relish made with fresh chilli (chile) peppers, lime zest and salt.
Making your own vinaigrette (salad dressing) not only saves a ton of money, it also offers you the ability to create a vinaigrette that best complements a particular salad. It takes about 3 minutes to make and you can make just enough for one salad.
A spicy vinaigrette made with green chile powder, mustard, lime and herbs. A tasty vinaigrette for several different types of salads and slaws.
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.
Do you have so many cucumbers that you don’t know what to do with them all? Here’s an idea – Peppered Cucumber Vinegar, a robust vinegar infused with the flavors of cucumber and pepper, and just a hint of garlic. Included in a recipe for a peppered cucumber vinaigrette.
A red chile paste made with New Mexico dried red chiles and chile de arbol peppers. This paste can be used in salsas, soups, breads, beans, and many other dishes.
A remake of a raspberry vinegar recipe from 1900. Pour the vinegar over ice cream, use in salad dressings or make a refreshing, cold raspberry soda.
Green chile powder is the result of drying fresh picked green chile peppers, removing the stems, and then grinding into a powder. Here are several suggestions for using green chile powder.
A spicy olive oil infused with New Mexico red chile and a mix of seasonings. Use to saute’, as a finishing oil, or just a drizzle to add a little spicy to soups and salads.
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.