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Salsa Has Ancient Roots

The remains of seven different varieties of chiles found in a cave in the state of Oaxaca, Mexico have led researcher Linda Perry to theorize that early farmers were eating the early forms of salsa.  Perry is a scientist with the Smithsonian Institution who developed the technique of determining the type of plants in ancient …

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Another Easy Use for Chipotle Paste

Yesterday evening Mary Jane and I  didn’t feel like cooking, which is really odd, so we decided to eat leftovers from the freezer.  We decided on pot roast with garlic potatoes and other veggies.  MJ had cooked the roast in a slow cooker, and it was the same as unshredded machaca.  But I knew it …

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New Mexico’s Harvest of Heat

Right now, chiles are being harvested in southern New Mexico, and it’s probably the best year in a decade for New Mexico’s favorite food. When we think of New Mexico chile, we usually have an image of the long green pods that turn red—the New Mexican varieties. But the crop is much more diverse than …

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An Amazing Chile Paste

Being a total chilehead, I’m always interested in chile products that can make life easier.  The line of chile pastes manufactured by MexiChefs certainly fits that description.  Recently my friends at MexGrocer sent me the entire collection of MexiChef chile pastes to experiment with, and the first one I used was the chipotle paste.  But …

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My Favorite Mexican Soup

Sopa de Lima (Lime Soup with Tortilla Strips and Chile) This is one of the lighter soups in the great sopa inventory of Mexican cooking, and I order it whenever I can find it, both in Mexico and in the American Southwest.  There are many variations of soup with tortillas throughout Mexico, and this is …

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Habanero Ceviche

The Mexican coastlines of the Pacific, the Sea of Cortez, the Gulf of Mexico, and the Caribbean yield an amazing quantity and variety of fish and other seafood. Early in the morning, the market stalls are piled high with the fresh catch, and, in a few hours, the fresh fish, shrimp, and shellfish are finding …

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Summer Barbecue: The Spiced-Up Grill

I’ve been grilling since I was eight years old, when my father taught how to do it on an old, rusty, kettle-style barbecue unit using lump charcoal because briquets hadn’t been invented yet.  It was very difficult to control the heat of the fire, so cooking chicken required constant attention or the result would be …

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Fiery Foods and MexGrocer Team Up

Hi, I’m Dave DeWitt, also known as “The Pope of Peppers” because of all the books I’ve written on the subjects of chile peppers and fiery foods.  I’m thrilled to team up with MexGrocer.com and be part of their new blog.  It’ll be my job to help you cook great food—it’s as simple as that.  And …