New Mexico’s Chilies
Chilies – including the ones from New Mexico – are famous for adding a spicy zing to everything they’re in. Bursting with 109% of your daily Vitamin C, chili peppers also contain capsaicin – the property that makes chilies burn your mouth – which can help curb appetite, relieve pain and have been shown to eliminate certain cancer cells. While chili peppers can be eaten raw or added dried to liven up a variety of ethnic dishes, try these simple recipes to add just a little bit of their famous heat to any and every thing:
Chili Oil or Vinegar
chilies – dried or fresh
olive or grape seed oil
white or rice vinegar
small sealable jars
Warm oil – or vinegar – in saucepan over very low heat. Use funnel to fill sterilized jars with either liquid with spare room at top. Add chopped or crushed peppers. Seal and shake. Oil or vinegar will get spicier over time.
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