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.