Easy, healthy recipes with a southwestern flare
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.
This Christmas Pathiri is a stack of crepes layered with whole, roasted red and green chiles, chicken (or turkey), toasted pinon (pine nuts), and cheese.
A bowl of black beans season with the flavors of a red mole – red chiles, green chile, and a mix of herbs and spices.
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.
Personally, I find a grilled cheese sandwich with ONLY cheese to be rather boring. However, add some roasted urfa biber chile or any roasted red chile along with toasted pinon nuts for a delightful bite.
Grilled Portabello Tacos are made with slices of marinated and grilled portabello mushrooms, sauteed summer squash, and topped with a red chile-yogurt sauce, feta and lime juice.
Have you ever had black molé (aka Molé Negro)? It is a dark, rich, spicy sauce of Oaxaca, Mexico. My love of molé is what inspired this Raspberry Molé Jam. It is a blend of raspberries, dates, almonds cinnamon, red chile powder and a little cocoa. This recipe makes one jar and uses no pectin.
These Hash Brown Cakes have it all – andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake from Turkey.
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.
Smothered in Red Chile Sauce is a roundup of dishes that are enhanced with a smothering of spicy New Mexico 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.