http://www.msadventuresinitaly.com/blog/2008/06/30/new-mexico-chiles-and-rocky-sunrises/ My Stomach and the World. Food, Recipes, Travel and Photography by Sara Rosso. Tue, 14 Feb 2012 20:53:25 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.msadventuresinitaly.com/blog/2008/06/30/new-mexico-chiles-and-rocky-sunrises/comment-page-1/#comment-67688 Valerie Wed, 23 Jul 2008 15:27:33 +0000 http://www.msadventuresinitaly.com/blog/?p=634#comment-67688 What's a little scorpion now and then? ;-) Definitely hotter down in Cruces than ABQ and points north. At least it's a dry heat, as we like to say. I'm a green girl...green chile on everything. But if it's red, it must come from Chimayo. What’s a little scorpion now and then? ;-) Definitely hotter down in Cruces than ABQ and points north. At least it’s a dry heat, as we like to say. I’m a green girl…green chile on everything. But if it’s red, it must come from Chimayo.

]]> http://www.msadventuresinitaly.com/blog/2008/06/30/new-mexico-chiles-and-rocky-sunrises/comment-page-1/#comment-67236 Judy Sun, 20 Jul 2008 22:04:54 +0000 http://www.msadventuresinitaly.com/blog/?p=634#comment-67236 New Mexico has something for everyone. Hiking through the desert mountains in the southern portion of the state offers gorgeous, secret springs the Apache and Cavalry used to survive their treks across the badlands. And, snow skiers delight in Ruidoso, Taos, Angel Fire, Santa Fe. And, about the cuisine, the definition of 'hot' varies according to which part of the state you're visiting. I'm only an hour east of Artesia, NM, so shout-out to mentalmosaic. Love my state! I'm starting a "trip to Italy" fund with my family. We can't wait!! It'll be a dream come true! Thanks for the blog. New Mexico has something for everyone. Hiking through the desert mountains in the southern portion of the state offers gorgeous, secret springs the Apache and Cavalry used to survive their treks across the badlands. And, snow skiers delight in Ruidoso, Taos, Angel Fire, Santa Fe. And, about the cuisine, the definition of ‘hot’ varies according to which part of the state you’re visiting. I’m only an hour east of Artesia, NM, so shout-out to mentalmosaic. Love my state! I’m starting a “trip to Italy” fund with my family. We can’t wait!! It’ll be a dream come true! Thanks for the blog.

]]> http://www.msadventuresinitaly.com/blog/2008/06/30/new-mexico-chiles-and-rocky-sunrises/comment-page-1/#comment-64826 Amanda @ A Tuscan view... Fri, 11 Jul 2008 09:07:06 +0000 http://www.msadventuresinitaly.com/blog/?p=634#comment-64826 I really enjoyed this post, the photographs are really atmospheric. I would love to see New Mexico and try all those hot earthy flavours. One day... I really enjoyed this post, the photographs are really atmospheric. I would love to see New Mexico and try all those hot earthy flavours. One day…

]]> http://www.msadventuresinitaly.com/blog/2008/06/30/new-mexico-chiles-and-rocky-sunrises/comment-page-1/#comment-64185 Cristina Mon, 07 Jul 2008 20:51:52 +0000 http://www.msadventuresinitaly.com/blog/?p=634#comment-64185 Chile is an important part of my cooking and I make sure chiles from home always come back to Europe with me and not everyone who eats in our home is chile worthy. ;) We prefer the pueblo chiles grown in Southern Colorado to the chiles grown in Hatch. Green chile from this region of the U.S. (Southern Colorado and New Mexico) is usually roasted, peeled and frozen in the fall to last for the coming year. Since freezing is not an option for me, I roast, peel, and dehydrate it and bring it back to Europe with me. When I am ready to use it, I soak it in water the night before I cook and we are blessed with the glorious taste of home. It would not be fall in this region of the U.S. without the aroma of roasting green chile wafting through the air. I go home once a year and it is ALWAYS in the fall! Chile is an important part of my cooking and I make sure chiles from home always come back to Europe with me and not everyone who eats in our home is chile worthy. ;) We prefer the pueblo chiles grown in Southern Colorado to the chiles grown in Hatch. Green chile from this region of the U.S. (Southern Colorado and New Mexico) is usually roasted, peeled and frozen in the fall to last for the coming year. Since freezing is not an option for me, I roast, peel, and dehydrate it and bring it back to Europe with me. When I am ready to use it, I soak it in water the night before I cook and we are blessed with the glorious taste of home. It would not be fall in this region of the U.S. without the aroma of roasting green chile wafting through the air. I go home once a year and it is ALWAYS in the fall!

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