eppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon
djust the spices in this recipe.
Preheat broiler.
On baking sheet, spread pumpkin seeds in single layer and place under broiler for a minute or two, stirring once. Watch carefully so they don't burn. Remove from oven.
Place New Mexico chili under broiler and cook, turning it over, until skin is charred. Cool and remove skin. Remove stem, cut in half and remove seeds, and chop chili.
In a medium bowl, combine all ingredients and mix.
Can be refrigerated for up to 1 week.
Serve cold or room temperature.
Place olive oil in large glass bowl.
Mince garlic and add to oil.
Under broiler, roast New Mexico chilies; be sure to turn them just when the skins begin to turn black.
Roast on other sides, then place them in paper bag for 5 minutes.
Peel and remove stems, veins and seeds, then chop them and add to bowl along with jalapenos.
hicken into small chunks. Add salsa to the pot. Let soup
omatoes and diced tomatoes, mild New Mexico chili powder and 2 tablespoons
hile, pasilla chile, and the New Mexico chile pods.
Heat a
re roasting, place the dried New Mexico chile peppers in a bowl
ooker.
Rub meat with New Mexico Powdered Chile and Cumin.
Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or ...
ith rice).
Pour pureed salsa into a bowl, and stir
Dice chilis, scallions and tomatoes; mix together.
Finely chop cilantro and garlic.
I use a food processor.
Mix with other ingredients.
Add lemon juice, tomato sauce and salt.
Then mix. If salsa is too hot, add more tomatoes and it will cool down without ruining the taste.
When using the cilantro, use only the leaves and use what tastes good to you.
br>Add the soup, milk, salsa and spices.
Simmer over
ooking, put the pasillas and new mexico chiles into a small saucepan
Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; ...
Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a ...
hiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and
Place New Mexico chiles in a heat-proof
ear the stems off the New Mexico and ancho chiles, then open
et aside.
Take the New Mexico chilies (or use dried California