Who ever heard of green and blue food? That was the reply Bruce Harris, a VP of Crown Publishing whom I met with to review his interest in publishing my forthcoming cookbook. The original working title was Blue Corn and Green Chile ...a Guide to New Mexican Cooking" . I was introduced to him as I had been told he understood the nuances of New Mexican cooking. He had been a hippie out here in New Mexico in the '60's in what has become a very fashionable village called Placitas. Back then it was a rubber tire village.
He told me he would love to publish my cookbook on New Mexican cooking as he understood it was quite different and more defined than any of the Mexican border cuisines, but he said "no one will buy a cookbook on green and blue food".
He said he would meet with his team and wouild get back to me with what they thought would be a saleable title. It became "Tex Mex"--which is really NOT what my cookbook was all about. Nonetheless, it became an immediate best seller and stayed in print as a hard bound book for 14 years before they made it into a soft bound book. The book really put me on the "culinary map".
I am featuring recipes from that book and other books I have written this Thursday night, July 27, 2023 at 5 PM in our ever popular Green Chie Friesta .
- The Green Chile Sterw which we will be making won the Capitol Cookoff for Joe Montoya many times when he was our Senator.
- The other Green Chile Stew,which is quite different ,is the one that won the Gulden Cookoff a few years ago.
- Also featured will be a beautiful Green Chile Crusted Chorizo Quiche and
- Grilled Calabacittas with the
- Crowning Glory being my Green Chile Apple Pie with a French Pastry Chrust.
- You can't miss this class!
We still have openings which I am discounting to $99.00 down from $115.00 throlugh Wednesday, July 26.
I hope to see you and cook with y ou then. Don't worry about the heat. We have regrigerated and evaporative coolers in the kitchen.
Here's two recipes that do not require cooking. Saksa Fresca is credited with being the original salsa and is just great on hamburgers, vegetables and of course chips. The Salsa Rojo is the most popular Norttern New Mexico Salsa.
This refreshing sauce can be as mild or as hot as you like, depending on the chiles used. Any leftovers of this sauce can be added to guacamole, made into salad dressing or chile con queso, and can be frozen for up to 4 months for later use in cooked dishes. This salsa is the original salsa developed in Mexico and reputed to “save lives” after one of the Revolutions. The salsa has equal parts of red, green and white—just as the Mexican flag does and is reputed that those who had it on their dinner tables at meal time were saved—when the Federales came around to check on their loyalty.
Yield: 1-1/2 to 2 cups
1 large fresh tomato, finely chopped
½ cup finely chopped onion, or 2 scallions with tops included
4 green chiles, parched, peeled and chopped, or 4 ounces of canned chopped
green chiles (or 2 to 4 fresh jalapenos, finely minced)
1 clove garlic, finely minced
½ teaspoon salt
2 Tablespoons coarsely chopped cilantro (optional)
1. Combine all ingredients; allow to marinate for at least 15 minutes. Sauce keeps for 1 week when refrigerated.
This salsa is hot and typically New Mexican. It will keep for several days in the refrigerator. It’s a common table salsa in northern New Mexico. It is great on most any tacos or burritos and is a great garnishing salsa. Also, it freezes well.
Yield: 1 ½ cups
1 ½ cups chopped fresh tomatoes or 1, 14.5 ounce can diced or crushed canned tomatoes
1 Tablespoon finely crushed chile pequin or to taste
1 Tablespoon fresh lime juice
1 Tablespoon cider vinegar
½ teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 ½ teaspoons ground cumin
1 ½ teaspoons coarsely chopped fresh cilantro (optional)
1. Place all ingredients in a bowl and mix until thoroughly blended or place in a blender jar and puree if desired.