Chimayo Chile Powder Recipes' title='Chimayo Chile Powder Recipes' />Local Dirt. Above From Chimay to Hatch, growers say its in the soiland the seed. ASK A NEW MEXICAN for their favorite chile and Hatch will often get the nod. But others swear by Socorro or Chimay or the pods from their own backyards. Raised from seed, pounded by the sun, and nurtured with fresh water from the Ro Grande, can hot peppers really taste so different depending on where theyre grown It just may be so. Professor Paul W. Bosland, aka The Chile Man, leads the chile breeding and genetics research program at New Mexico State University. He says the phenomenon of terroir may apply to chile just as it does to grapes. Environmental factorssoil nutrients, topography, climate, and sunshineaffect how crops grow and may impart a characteristic taste. Terroir is so specific that farmers a valley apart from each other can grow distinct crops. That marvel heightens over time as seeds from plants thriving in particular conditions are harvested and replanted, resulting in what botanists call a geographically specific landrace. But how can we describe the differences in the flavors of chile, the ingredient that practically defines our state Theres not even a Spanish word for terroir Chile researchersyes, thats a job and, yes, you can be jealous that its not yourshave yet to pinpoint how natural features affect taste, but anecdotally, taste testers say chile from different regions can be smokier, fruitier, or earthier. Comparing chile flavors is all the more difficult, because theres not just one type of chile. Even Hatch chile describes only where its grown, not the specific variety. Bosland recommends shopping for chile as you do for wine. For the chile powder, I like using something a bit sweet with relatively low heat. Chimay is a good choice, as well as ancho. You could also use a smaller amount of. Chimayo Chile Powder Recipes' title='Chimayo Chile Powder Recipes' />Red Chile Stew Recipe 5 lb Stewing beef 2 12 lb Potatoes 1 ga Water 1 c Chimayo Red chile powder or other New Mexico variety 14 cup Garlic 1 12 c Hatch Green Chile. When I want to feed a big group of friends with ribs, I go straight for spareribs, which are inexpensive, really meaty, and long on porky flavor. Hatch Green Chili Colorado Style. Plenty of green chile, shredded pork roast and a unique blend of spices. Ask for varietal names, the way youd ask for a merlot or a chardonnay. That way, you get the heat level and the flavors that you, as an individual, like, he says. And knowing which one you might like calls for a history lesson. Just as early Spanish settlers imported the states first wine grapes, they tucked chile seeds into satchels and carted them north from Mesoamerica during Don Juan de Oates 1. Antonio Espejo. Once the humble pepper arrived, settlers and indigenous dwellers cultivated it vigorously. Soon the story turns into a tale of two chiles. The first chile, a long, green fruit that blushed red each fall, was grown with such dedicationand isolationthat a distinct landrace bloomed. Today, the Chimay chile has been grown in that northern New Mexico village for hundreds of years by families who pass seeds down as they do the land its farmed on. For it to be labeled Chimay chile, the seeds must be both from and grown in the village. Gloria Trujillos family has farmed for at least five generations, and the seeds she grows under the umbrella of Vigils Chimay Produce have been passed on just as long. Todays Chimay chile is smaller than other varieties, thin skinned, with a lot of seeds. Its medium hot and flavorfulmade even more so when Trujillo dries the reddened pods in the sun, removes the stems and seeds, roasts them, and turns them into powder. It carries a distinctive orange red color from the sun drying and boasts a smoky, slightly sweet flavor. Chimay chile has become somewhat rare. Trujillo says only a handful of families grow enough to sell it at farmers markets. The second line of chile is an upstart compared with Chimays deep heritage, but its the backbone of New Mexicos green chile economy. In 1. 90. 7, Fabian Garcia, a horticulturalist at what is now NMSU, began breeding chile varieties to create one with a reliable pod size and heat level. In 1. 95. 7, researchers released New Mexico No. Big Jim and Sanda, two prominent varieties today, followed the same family tree. NMSU often cultivated chiles with manufacturers in mindcreating big pods with thick meat that would increase yield, two qualities typical of those varieties. Sanda is slightly hotter than Big Jim. The name Big Jim refers to Jim Lytle, who field tested Roy Nakayamas lab creation in the 1. Greek Salad Recipe. Today, his son Jimmy and Jimmys wife, Jo, own Hatch Chile Express, where they continue to fine tune local varieties. Lytle has reworked his fathers namesake chile to create Big Jim Legacy, a higher producing chile with a straighter pod the Lumbre, with a smaller, 57 inch pod thats not as meaty as the Big Jim and tastes much hotter and Ms. Junie, which has the kind of large pod and strong heat that make it perfect for chiles rellenos. In the Middle Ro Grande Valley, Big Jim and Sanda have been blended to create a new heritage variety at Armijo Farm, a certified organic grower in Sabinal, off I 2. Los Lunas and Socorro. Ken Armijos father planted both varieties, which cross pollinated, inventing a chile that Ken calls, simply, Sabinalreflecting the distinct place hes cultivated it in since taking over the family farm in 1. Sabinal is neither too hot nor too mild, whether red or green, and Armijos customers describe it as having an earthy flavor. Theres not one chile for everybody, Bosland says. Its time to become a little more discerning when choosing chile. The good news is that the only way to find out which varieties you like is by taste testing. Can you suss out the effects of the long hot days or the sweetness of the fine valley soil Can you taste the tierra TASTE THE TERROIRNew Mexico growers suggest that adventurous eaters try these recipes with chiles from different regions to see which ones they most prefer. Carrot Salad with Harissa, Feta, and Mint. This recipe is one of my favorite ways to show off the pure flavor of red chile. It represents the perfect combination of cool, sweet, and spicy. Use fresh mint and rainbow carrots from the farmers market for a more colorful dish. While the recipe makes a lot of harissa, relatively little of it is used in the salad. Slather the rest over grilled meat or vegetables. Serves 4. For the harissa 14 cup medium hot New Mexico red chile powder. In a mixing bowl, combine chile with water and allow it to rest for a few minutes. Put chile and remaining ingredients in a blender. Puree until smooth. For the salad 3 tablespoons olive oil. Juice and zest of one lemon. In a small skillet over medium low heat, combine the oil, caraway seeds, and harissa, stirring constantly, about 2 minutes. Remove from heat, then add honey, lemon juice, and zest. Toss with carrots and mint. Cover and refrigerate for an hour or so to let the flavors meld. Top with feta, garnish with mint, and serve. Red Chile Sauce. The growers at Armijo Farms, in Sabinal, say this classic dish can be used to smother enchiladas, burritos, or even mashed potatoes at Thanksgiving like the locals do. Makes 56 cups. 1 1. Armijo Farms organic sun dried whole chile pods. Filtered water. 3 cloves crushed garlic. Mexican oregano. Salt to taste. Gently rinse chile pods in cold water and let soak for at least 5 minutes. Discard water. Place pods, garlic, and Mexican oregano in 8 quart pot, fill with clean filtered water to top. Bring pods to a simmer over medium heat, approximately 2. Stir regularly and do not allow them to boil. Cook, covered, for another 5 minutes. Drain chiles, reserving chile water. Place chile pods in a blender, adding water to the top of chiles. Blend well into a paste, starting with 12 pulses at a time. Sauce should be smooth. Add salt to taste starting with 1 teaspoon. Use immediately or transfer to an airtight container and refrigerate or freeze. Optional twist Add a pinch of ground cumin and some sauted onion before blending the pods. Grown up Mac Cheese. Hatch Chile Express gives Americas favorite comfort food a New Mexican twist. Serves 68. 4 cups uncooked elbow noodles 1 1. Jack cheese, cubed 1 tablespoon flour 1 pound Hatch green chile, flame roasted, hand peeled, and diced. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain pasta and set aside. Meanwhile, in large skillet, fry the bacon over medium heat until crispy.