| Southwest Cuisine

Colder weather, the scent of a cedar fire, and
the warmth of home, makes for appetites of hardy comfort foods.
Sauces, stews, hot chile peppers, warm tortillas, a big pot of
black beans, colorful spicy casseroles containing bell peppers,
juicy onions, rich cheeses and the nutrition of staples like
brown rice or pinto beans, and of course the taco, good any time
of year.
For a great Southwest starter try our New
Mexico salsa from the kitchen at Southwest Flair.

New Mexican Salsa
4-6 long green chiles (preferably from Hatch, Hatch,New Mexico
that is)
2 Jalapeno chiles, chopped
4 tomatoes, chopped
1 medium onion, chopped
1 clove garlic, minced
2 Tbsp. cilantro, minced
2 Tbsp. vegetable oil
2 Tbsp. fresh lime juice
1 tsp. ground cumin
Roast the chiles, or if possible, in season stop at one of the
many New Mexico roadside stands where you will witness a veteran
native roasting fresh chiles, or take the road to Hatch in
Southern New Mexico and pick up your own bag from Hatch Chile
Express, www.hatch-chile.com/. Then peel, de-seed, and chop up
the chiles.
Combine all ingredients. Let stand 1 - 2 hours before serving to
allow flavors to blend.
Add some warm tortilla chips and you're set.
Of course, blue corn is the traditional tortilla in New Mexico.
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