We live in Texas and are subject to Tex-Mex which is pretty good, but we really miss good New Mexico Chile. Not the sauces so much, but the actual chile. We brought a couple of sacks home with us from the Rosales Farm in Escondido, near Socorro, New Mexico. One of the peppers was a little malformed giving us two peppers from one stem. Interesting:
To fix these to eat, we clean out the seeds and remove any stems and bad places. They are just dried peppers so will have a little dirt, etc. Then we wash them, heat them in water to soften and blend/liquify them with a little garlic, salt and maybe oregano. Some roast the peppers first, I don't. I do like to cook it for a while. The longer the chile cooks after blending and mixing, the better it gets.
You can buy the peppers dried as you see or in the fall you can get fresh green peppers. How hot or spicey it is depends on the peppers themselves. You can buy them in extra hot, hot, medium and mild. Extra hot is for Gene's brother, Roger. We go for medium to hot. I like to make enchilada casserole and tamales with the medium and make a sauce with the hot.
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| This is a chile stand in Hatch, New Mexico. The painting is pastel, 20 x 16 inches. |
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| Jennie's enchilada. With a fried egg on top. Yummy. |
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| Gene and his mom peeling roasted fresh chile a couple of years ago. |
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| Some of the yummy peeled green chile with a little red in it. That is at the end of the fresh season, they let the green turn red before they pick it and then dry it for the dried red chile. The aroma when roasting is amazing. You can see that they were wearing gloves so their hands wouldn't burn after you are done. You may be more familiar with chile from Hatch, but in our minds and taste buds we prefer the chile from Socorro north. The Hatch chile has a sweet taste. (here is a blog post with photos) My favorite was always the chile from Chimayo, near Taos. It is hard to come by these days. The last couple of years we tried to buy there and they were selling Hatch chile. Go figure. I haven't painted any chile peppers for a while. Hmmmm. |
8 comments:
Looking forward to some yummy food soon! :-)
While I was in southern Colorado a couple of weeks back, I ordered as much stuff with green chiles as I could. I guess that's what living in NM will do to you ;)
I could never move away from New Mexico. The green chile here is the best. I agree about Chimayo chile, too. Yum!
We also buy our chile in Corrales. The farm store there has fields grown with chile with special seeds developed just for them.
We bought a bushel last Fall and ran out in March! Next year we buy two bushels to get us through.
L from Tijeras
Joanna, I will be fixin' some soon. We are almost in a routine again. Almost.....
Jesse, you do know how good it is. I'll be needing a new bowl for some chile. :)
Laughing Orca Ranch, thank you for stopping in. We like Casa de Benevidez for the flavor of their chile in Albuquerque, and a nice quiet place to eat and relax.
You are making me hungry now. I too am a bring my chili back from New Mexico kind of gal. As many varieties as I can get my hands on.
Hi, Margo. Made some tortilla soup with some of the red from Hatch. A little sweet but pretty darn satisfying!
Oh my god why are they so big?.In my contry they are so small. Do you know if i can buy seeds for them?
formatie nunta, yes you can buy some. One of the shops is http://www.chileaddictstore.com/
The chile won't taste exactly the same because the soil, daylight and water all affect the final result. Hope you have some fun and good luck!
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