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Los Roast Brings the Heat

WHEN SANTA FE NATIVE Marshall Berg uprooted himself to Portland, Oregon, in 2008 for college, he missed New Mexico chile. So he purchased chile from a New Mexico packer and started roasting outside…

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Let Gilly Loco Spice Up Your Life

“WHEN YOU THINK OF PEOPLE getting together, you think of food,” says Laura Lopez. “In our family, that means chips, salsa, and margaritas.” In 2011, that spirit of togetherness led Lopez and her…

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Hot Little Kiss

BEAUTIFUL TO BEHOLD AND BRIMMING WITH NUTRIENTS, blackberries become downright seductive in Besito Caliente, a zesty gourmet sauce that pairs well with just about anything. This “hot little kiss,” as…

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Haunted Heat

Holy Jolokia products are available at the Chile Pepper Institute. Photograph by Douglas Merriam. NEW MEXICO STATE UNIVERSITY’S Chile Pepper Institute helped spread the love for India’s bhut jolokia…

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Fruits of Labor

The harvest pours forth in southern New Mexico. IN THE YEAR 2020, chile, which ripens in waves, still requires picking by hand. Migrant labor is crucial, making issues of immigration and COVID-19…

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Swooning Over Salsa

Albuquerque-based Jillipepper offers a variety of chile-based salsas and dry rubs. Photograph by Douglas Merriam. Step into the salsa aisle of almost any New Mexico grocery store and the array of…

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Chile by the Numbers

ZERO TO 16 MILLION units of heat on the Scoville scale Read more from our "Ultimate Guide to New Mexico Chile" The Mystery of Big Jim A 10-year effort to restore one of New Mexico’s most…

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