Bring a little Southwest sunshine to your kitchen! New Mexico chiles offer earthy, slightly sweet pepper flavor with a warm kick that brings hearty dishes to life.
Use them in chili, enchilada sauces, soups, stews, and marinades. They pair beautifully with beef, pork, beans, and tomatoes. Let them simmer into sauces and braises so their flavor spreads through every bite.
Ingredients: New Mexico chiles.
Southwestern Black Beans: Sauté ½ diced onion in 1 tablespoon oil until softened. Add 2 cups cooked black beans, 1 teaspoon crushed or ground New Mexico chile, ½ teaspoon cumin, and ¼ cup broth. Simmer for 10 minutes, season with salt, and finish with a squeeze of lime.
New Mexico Chile Butter: Mix ½ cup softened butter with 1 teaspoon finely crushed or ground New Mexico chile, ¼ teaspoon garlic powder, and a pinch of salt. Melt over corn on the cob, roasted potatoes, or grilled steak.