Comments on: it’s getting hot in here

By: Julian

Julian — Sat, 10 Mar 2012 09:24:44 +0000

I’m from nm and this looks like the best recipe so far I live in Colorado springs now and people don’t know know what that is (so sad) and I lost my recipe that I came up with in collage so I need to try yours it is close to mine so I know it will be perfect my family also owned a NM styal dinner for manny years no one could come peat with us

By: jenyu

jenyu — Sat, 05 Mar 2011 17:50:07 +0000

EdG – cool – thanks! :)

By: EdG

EdG — Sat, 05 Mar 2011 01:00:52 +0000

2 easy red sauces: #1 – mix New Mexico red chile powder with chicken broth to desired consistency. I like this one in posole. #2 – Enchilada sauce – make a roux using equal parts flour and New Mexico red chile powder and the shortening of your choice. Lard is more authentic but maybe not so pretty good for your arteries, other shortenings or oils will work but will change the flavor. Add chicken broth, the sauce will thicken, add more chicken broth until you get the desired consistency, add more red chile powder if necessary. Add your own favorite herbs, spices or other seasonings, if you like.

By: jenyu

jenyu — Fri, 25 Feb 2011 03:15:44 +0000

Jessa – you are awesome!! Thanks for the this tip :)

By: Jessa

Jessa — Fri, 25 Feb 2011 03:12:27 +0000

Not sure if someone already mentioned this but should you ever get chili residue on your hands again, and you don’t wish to experience “Burning Nostril” (or even worse, “Burning Eyeball”), wipe your hands clean with alcohol wipes or a paper towel moistened with rubbing alcohol….or if you don’t have that, vodka or whiskey works too; Capsaicin (the chemical that gives chiles their heat) is alcohol-soluble. THEN wash your hands normally.