This is my version of a recipe from my friend, Lex. It is important not to crowd the meat when cooking so it browns. Charring the chilies provides flavor as well. The underlying flavors are cilantro and tomatillo. Using the cilantro stems avoids discoloration and the soapy taste some people pick up from cilantro leaves....Read More

Not a true jam, but a savory condiment made from various vegetables that can be used as a topping, sauce enhancer, dip, or a spread for sandwiches. INGREDIENTS: 1/2 brown onion, peeled and finely diced 4-5 medium sweet red peppers, grilled, peeled, and seeded 3-4 Hungarian peppers, grilled, peeled, and seeded 2-3 cloves garlic, peeled,...Read More

INGREDIENTS: 1 tablespoon grapeseed oil 1/4 cup onion, minced OR 1 medium shallot, minced 1 clove of garlic, minced 2 roasted red peppers, peeled and seeded, diced 1 tablespoon vinegar such as red wine, rice, sherry, or even balsamic 2 tablespoons white wine such as sauvignon blanc, or chardonnay Salt and fresh ground white pepper...Read More

This is my version of the famous New Mexican green sauce. If you find Hatch chilies, snap them up to use for this recipe. In the meantime, use New Mexico chiles, and if you can’t find those, use Anaheim peppers. The poblano peppers give the sauce a mild heat. INGREDIENTS: 5 New Mexico peppers or...Read More