New Mexico Chile

New Mexico Red Chile Sauce Hello everyone!

Sorry about the delay. The last few weeks have been a blur of airports, rental cars, and cheap hotel rooms, but yes, I am still here!

I have 3 amazing grandkids that live in another state, so as a birthday present to my wife we packed up our bags and headed south. I did take my laptop so I could keep everything updated, but when you’re on vacation there just doesn’t seem to be enough time (or energy) to do everything you want to do (not to mention my laptop decided not to charge….), so here I am a few weeks later trying to catch up.

We had a fabulous time visiting our old home town of Albuquerque, New Mexico, and my has it changed! But one thing that has NOT changed (besides all the sunshine) is the FOOD! If anything, it has just gotten better. So, so good!

So while thinking of what I could share with you, there’s really only one choice…

Chile!

For those of you who have ever visited, you know the tagline in New Mexico is “Red or Green”? That’s referring of course to what color chile sauce you want smothered all over your meal. And by Chile Sauce I’m not talking about the bean and meat chili soup ….I’m talking chile as in peppers!

The Chile Pepper is the state vegetable of New Mexico and grows abundantly along a stretch of Southern New Mexico, specifically near the town of Hatch. Not to be confused with the California Anaheim Chile (blasphemy!), New Mexico’s volcanic soil, hot days, cold nights, and high elevation make it the perfect spot to grow the spicy Chiles that New Mexicans know and love.

Red or Green?

Go to any restaurant in New Mexico and you’ll be asked the question, Red or Green. Count on it. All that means is do you prefer Red Chile or Green? Both are the same pepper, just different colors and slightly different flavors. Don’t worry! They’re both good!

Green Chile Peppers are picked in August and September and are roasted (aaah the smell of roasting chiles!) to be used in a variety of New Mexican dishes from Chile Verde and Enchiladas, to Green Chile Stew and stuffed Chile Rellenos. (I might add from my meat eating days they are also awesome on Green Chile Cheeseburgers and Pizza too!)

Left on the plant they will ripen to a deep red color where they are usually picked and dried. The traditional way of drying Red Chiles is to string them in a Ristra (see photo). Although very pretty hanging outside the traditional adobe homes, these are not just for decoration! Once dried, the red chiles are picked and ground up for chile powder or rehydrated and blended into Red Chile Sauce. Usually not as hot but just as pungent, Red Chile Sauce is used to smother anything from Tamales to Burritos to topping off a big plate of papas or Huevos Rancheros.

One morning we had breakfast at a popular restaurant and I ordered a plate of papas (potatoes). I noticed the Staff were all wearing Chile T-Shirts. Some said Christmas – and I thought “in May?”. But no – here Christmas means if you can’t make up your mind whether you want Red or Green – you order both!

New Mexican Vegans?

I realize that most New Mexican dishes are very meat and cheese oriented, but still it’s the sauce that makes the dish. So in the coming weeks I’m going to experiment with ingredients I have here in the Pacific Northwest to try and duplicate my favorite Southwestern meals. Why can’t we be Vegan and still love New Mexico?