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 options might make you swoon. So many salsas, so little time. One that has tickled my taste buds recently is the selection of chile-based products from Jillipepper. The Albuquerque-based company has been around since 1993, when advertising executive Jill Levin solved the challenge of having too many tomatoes in her garden by starting her own brand. Over a quarter century later, she now offers a product line that boasts both salsas and fiery dry rubs that can easily be turned into marinades.
My favorite this summer was her Red Chile Pineapple Salsa, a tangy blend made from a base of tomatoes, red chile powder, onion, chile pequin, and jalapeños. Chunks of pineapple tame the fire, but just a bit. Given its Hawaiian twist, it’s perfect for topping kalua pork or Cuban-spiced chicken. I stirred it into melted Monterey Jack (with a splash of tequila) for an eclectic queso fundido, poured it over bubbling Brie served with crispy croutons, and whipped up a quick and easy corn-and-black-bean salad using the salsa for the dressing.
Many New Mexico grocery stores stock Jillipepper salsas. Go online for three 16-ounce jars of Red Chile Pineapple Salsa for $15.
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 distinctive chiles underscores how memory thrives in our taste buds.
José Gonzalez: The Allure of Chile Farming
Although he's tried other jobs, José Gonzalez keeps coming back to the farm where his family grows chiles, corn, beans and more.
The Ultimate New Mexico Chile Tasting Guide
We asked two experts to describe the flavors of New Mexico’s best chile varieties.
More Than Just Salsa
Capsaicin does more than make chile hot, it is used in medicinal creams, bear repellent and in foods to give captive birds and fish a reddish hue.
The Making of Chile U
One of the only scientific institutions devoted to a so-called condiment flourishes in Las Cruces.
Matt Romero: The Chile Roaster
Rooted in family history, Matt Romero brings that heavenly scent and his special flair to the Santa Fe Farmers' Market.
Rooted in Native Soil
Chile holds a very special place in the traditional foods of Southwest tribes.
Nick Maryol: Feeding the Soul
The owner of Santa Fe's Tia Sophia's, Nick Maryol understands how food creates ties to our families, our history and our culture.
Mix and Hatch
Does chile go with everything? Mmmmmmaybe.
Take Your Pick
At Big Jim Farms, in Los Ranchos de Albuquerque, you can hand pick your chiles right from the field.
Danise Coon: Researching New Varieties
With roots on the farm, Danise Coon helps develop new varieties at the Chile Pepper Institute.
Make Your Own Ristra
The ristra is iconic decor, but it's also a pantry on a string.
Make Your Own Ristra
The ristra is iconic decor, but it's also a pantry on a string.
Chile Sauce 101
Newbies can gets started with red and green sauce with these recipes from The Best from New Mexico Kitchens.
Rocket Fuel
The first fruit on Mars just might be New Mexico chile.