Easy, healthy recipes with a southwestern flare
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.
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.
Red chile powder made from ripened jalapeno and jalafuego chile peppers. Having a couple of hot chile pepper plants in the garden is always nice. Aside from being extremely prolific plants, they are beautiful when the peppers start to ripen and turn red. A combination of red and green peppers […]
A spicy chimichurri made with parsley and cilantro. Great with fish, chicken, beef, beans, eggs, or whatever your heart desires.
A spicy hot sauce to add to soups, stews, sandwiches or whatever your stomach desires. I love several dashes on top of fried eggs.
A Pit Barrel Smoker has changed our lives. We can now smoke up to four chickens at a time and freeze for quick dinner later on. This post talks about smoking chickens and provides the recipe for our favorite Herb Dry Rub.
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.
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.