This blend of hot chiles and fresh garden vegetables is known both north and south of the border as salsa fria, pico de gallo, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante. No matter what it’s called, or what part of the Southwest it’s from, the Salsa with Six Names will always triumph over bottled salsas for the dipping of tostadas, as a taco sauce, or a relish for roasted or grilled meats. The key to proper preparation is to never use a food processor or blender. A marvelous consistency will be achieved by taking the time to chop or mince every ingredient by hand. This version of the salsa has more acidity and is designed to be processed in a water bath.

Named from ahuacatl "testicle" and mole, meaning “mixture,” this pulpy sauce moved from strictly Mexican use into America around 1900 and slowly increased in popularity as the avocado became more available in American supermarkets.  It really took off after the introduction of corn chips in the 1960s and now is found pre-made in various packages everywhere, but many of them are bland and lack the full flavor of guacamole made from scratch.  This version is traditionally made with a molcajete y mano, a large Mexican mortar and pestle carved from volcanic rock. If you don't have a molcajete y mano, you can smash the avocados with a fork or potato masher. From the article Avocado Madness!

By Gwyneth Doland

In New Mexico, a hamburger isn't worth eating until it's crowned with strips of freshly roasted green chile and gooey melted cheese. In late summer and early fall, when the chiles harvest comes in and vendors set up gas-fired roasters in dirt lots and grocery store parking lots, the sweet, pungent aroma of green chile fills the air and tells us: It's time to make green chile cheeseburgers!

The ultimate green chile cheeseburger is cooked over a hot charcoal fire. I like to add a couple of small chunks of pecan or mesquite wood to the lump charcoal in my grill. The wood infuses the meat with a slightly smoky flavor that's a perfect match for the roasted green chile.

This is a simple recipe, so the ingredients really matter; Using freshly ground beef makes a difference you can taste. Ground chuck that's 85 percent lean delivers excellent flavor and the coarse grind helps keep the patty from becoming too dense. Ask your butcher to coarsely grind some chuck for you, or do it yourself at home with a meat grinder.

To get the most out of the experience you can roast your own fresh green chiles on the grill before cooking the burgers. Pick a handful of long, tapered green chiles (called New Mexico or Anaheim peppers at the market), put them on the grill grate over a hot fire and turn them with tongs until they're lightly charred all over. Put the chiles in a stainless steel bowl, cover it with plastic wrap and let the chiles steam for a few minutes. When they're cool enough to handle, simply wipe the charred skins off.

The flavor of freshly roasted green chiles mingling with a charcoal grilled burger is what we love about New Mexico, and it's what keeps visitors coming back again and again.

This casserole has all the basics of tamales but is much easier to prepare. By varying the accompaniments, this dish can serve as a hearty dinner or a light luncheon. The combination of corn and beans is a good for vegetarians as it balances the protein to make them complete.

This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

This super spicy salad was created using a hybrid of Indonesian/Thai satay and Sichuan/Hunan peanut sauces. It transforms mild-mannered tofu and cukes into a memorable salad. Serve it with grilled meats or seafood. From the article Exotic & Spicy Salads.