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Chile ristras are likely the first thing you’ll notice when visiting New Mexico. For anyone who enjoys the southwestern aesthetic, the striking strings of dried or dried chile can be very appealing. New Mexico’s state colors are red and green, for the chile that everyone eats. These colors are even more common than Santa Fe’s color turquoise.… Continue reading Remember to eat your chile ristra

Learn how to roast New Mexico’s green chile or all chile peppers. Let’s start by analyzing what we want out of the roast. The primary purpose of roasting is to get the chile out of the skin. Giving the chile a nice flavor and aroma is also important. It must be able to peel from the… Continue reading How to roast Hatch green chile

Most people have seen at least one type of chile powder when they go to the spice section of their grocery stores. Paprika has a wide range of uses in Europe and America. It isn’t spicy, but it imparts an earthy flavor that can be used to enhance any dish. Cayenne pepper, which is an easy way to… Continue reading How to Use Hatch Red Chile Powder

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