Easy, healthy recipes with a southwestern flare
This chocolate pudding has a serious kick to it! It’s an easy chocolate pudding spiced with ginger, cinnamon, and Chimayo Red Chile powder (my favorite red chile powder).
Definitely an autumn soup. This soup is made with fresh, roasted red peppers – a mix of sweet red peppers and spicy red chile peppers, A large, ripe, meaty tomato is added for bulk and another layer for flavor. Serve with a grilled cheese for the perfect meal.
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.
For this red chile garlic bread, a paste with 3 different chile powders, roasted garlic, and chile oil is incorporated into a dough, then the bread is topped with Manchego cheese before baking. The baked bread makes a great snack, appetizer, or sandwich bread.
In my pinto beans post I mentioned that I had received a great package of goodies from Diaz Farms in southern New Mexico. With the pinto beans, there was bag of dried chile de arbol peppers along with a request for a recipe for the Diaz Farms website. Having never used chile de arbol before, I was quite excited about the challenge…
A classic southwester breakfast pileup with potatoes, vegetables, a protein of choice, and an egg, smothered in red chile or green chile if you prefer.
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.
This chicken and vegetable recipe uses New Mexico red chile powder and strained tomatoes to create a rich, sweet and spicy sauce. Serve over rice for a complete meal.
Mexican chorizo is an easy sausage to make from scratch. All you need is ground pork, some good quality red chile powders, a few herbs, and you’re ready to go. No casing required.
A wonderful side dish of sauteed mushrooms, onions and bell peppers, seasoned with a touch of red chile powder and paprika. Great served over rice or creamy polenta.
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.