eppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon
atery, but will thicken up from the pasta and cheese. **If
bout an inch of room from the bottom, and about 1
re roasting, place the dried New Mexico chile peppers in a bowl
nd seeds from the guajillo chile, pasilla chile, and the New Mexico chile
ooker.
Rub meat with New Mexico Powdered Chile and Cumin.
ack at about 6 inches from the heat source. Line a
ooking, put the pasillas and new mexico chiles into a small saucepan
omatoes and diced tomatoes, mild New Mexico chili powder and 2 tablespoons
ven rack about 6 inches from the heat source.
Place
tir California chile pods and New Mexico chile pods in the hot
owder, 1/2 teaspoon plain new mexico chile powder, 1/2 teaspoon
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.
little broth to keep from sticking.
Saute sausage and
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.
ot, add dried ancho and New Mexico chilies and toast over high
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 ...
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 ...
Place New Mexico chiles in a heat-proof
ear the stems off the New Mexico and ancho chiles, then open