I’m going through a green chile sauce phase right now and this all-purpose sauce recipe comes from the southern part of New Mexico.
Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
Lots of recipes call for chipotles in adobo sauce and while the stuff is readily available in little cans at the grocery store, it’s also easy enough to make at home.
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.
The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón.
A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension.
Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well.