why red or green?

a few people have asked me why i named this blog red or green?.the obvious answer is because this blog celebrates all things chile...and most chile peppers are either red or green.  the real reason though is that i launched this blog while spending time at our home in taos, new mexico.  i came to realize that...while i love many different types of food...spicy dishes, especially those from southwestern cuisine are my favorite.  when you order at a southwestern  restaurant you are always asked red or green? meaning, "do you want the delicious item you just ordered covered in red or green chile sauce?  it is so hard to pick...most people order their food "christmas style", meaning you would like both.  chiles and chile sauces are the foundation of southwestern food and, i must admit, i am addicted.   the question seemed the perfect title for my newest blog.

and, just in case you would like a recipe for red chile sauce, i am including my favorite. try it...just ensure you use pure new mexican ground chiles....nothing else will do.

red chile sauce
(use on enchiladas, smothered burritos, tamales, eggs, pork, chilaquiles, nachos...you will find many uses for this delicious sauce.)

1/4 cup extra virgin olive oil
1/2 large yellow onion, diced
3 garlic cloves, minced
1 tsp salt
2 tbsp flour
2 1/2 cup water
1/2 cup pure new mexican ground red chile powder, medium
1 1/2 tsp dried mexican oregano
1/2- 1 tsp chile caribe (caribe is crushed red pepper, seeds and all.  this one is hot so start with 1/2 tsp.  taste and add more if you like your sauce really spicy)
1/2 tsp ground cumin
add the oil to a medium saucepan and heat until gently shimmering.  add the onions and sauté until they are translucent (do not let brown).  add the garlic and sauté for 1 minute. stir in the salt. add 1 tbsp flour and stir until flour is incorporated into the oil ensuring all lumps are dissolved.  repeat with second tbsp. of flour and sauté for 1 minute.  add the water and the chile powder and stir until combined.  add the oregano, chile caribe and cumin and bring to a boil.  reduce heat and simmer (low) for 30 minutes. taste and correct seasonings if necessary

**note, this recipe was first published at napa farmhouse 1885**