Easy, healthy recipes with a southwestern flare
A variety of chile sauces and salad dressings
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 high protein, vegetarian meal made with large white beans (e.g., Royal Coronas, Cannellini, Great Northern), smothered in a rich and tasty roasted tomato garlic sauce and finished off with fresh herbs and cheese. Delicious comfort food.
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.
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.
This Green Chile Tomatillo Sauce is a variation of my green chile sauce. It uses roasted green chile and roasted tomatillos. It’s a great sauce to make when you need to tame the heat of some really hot chiles or make a milder sauce for people that can’t handle the heat.
This mole is inspired by the many moles of Mexico. The method used here is less time consuming than some moles, but yields the same decadent results.
Black Bean Chipotle Tamales are made with black beans, a little onion, sweet pepper, and a chipotle seasoned masa. They are so good, you can eat them right out of the steamer or fancy them up with a spicy mango sauce.
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.
This recipe turns a batch of mint, pinon nuts, and red chile flakes into a Spicy Mint Pesto that makes a fabulous complement to grilled lamb.
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.