Easy, healthy recipes with a southwestern flare
When you are in a hurry or you don’t have red chile pods, then make your red chile sauce from New Mexico red chile powder or a blend of your favorite red chile powders. The powder makes a great sauce that can be used just like you use red chile from pods.
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.
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.
An easy process that yields a nice bottle of garlic infused oil and a jar of great roasted garlic both of which can be used for so many recipes! You’ll find these as ingredients in many of this kitchen’s recipes. You’re going to love it!
Once dry, New Mexico red chile can be ground into red chile powder or turned into red chile sauce. Here’s my recipe for New Mexico red chile sauce.
Learn how to make preserved lemons using two methods. One method is the traditional method of packing and waiting, the other methods yields preserved lemon peel in 24 hours. An instructional video included.
While my mother canned the best sweet pickles I’ve ever had, she also threw together these pickled cucumbers as a condiment for the dinner table and as a snack. I love adding them to salads, tacos and noodle and rice bowls.
A garlic-ginger paste is a great condiment for many Asian and Indian dishes as well as marinades, and braises. It’s possibilities are endless.
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.