The Day of the Dead, with a Menu and Recipes

Dave DeWitt Cooking with Chiles at the Holidays Leave a Comment

by Dave DeWitt, Gwyneth Doland, and Patrick Holian This uniquely Mexican and Central American holiday features celebrations of family and friends to honor relatives and close friends who have died.  The holiday occurs on November 1st and 2nd and is closely connected to the Catholic celebration All Saints’ Day (November 1) and All Souls’ Day (November 2).  The Day(s) of …

Men, Last Longer with Capsaicin!

system Misc. Leave a Comment

Hello Dave,This will probably be one of the stranger questions you’ve had, but it’s entirely serious! I have a problem with premature ejaculation. A doctor prescribed me Prozac and that worked quite well but I didn’t like the idea of being on a drug that affected my brain, so I stopped. Lately I’ve been eating one habanero daily, partly for …


NM Farm & Ranch Heritage Museum

Dave DeWitt MyBlog Leave a Comment

New at one of my favorite New Mexico museums is a display called "Real Cristales: Royal Crystals of La Granja, Spain," that features about 70 pieces that were produced in a glass factory under the direction of the King of Spain. Most of the pieces were created around 1760 and were later sold in Mexico.   The exhibit runs through December …

Sweet-Hot Mulberry Jam

Dave DeWitt Leave a Comment

Spicy jams are all the rage today, with one of them winning the Grand Prize at the 2003 Scovie Awards. The recipe below is great on biscuits, toast and pancakes, and you can even use it as a glaze on grilled meats or as a topping for vanilla ice cream.


  • 3 cups mulberries

  • 2 cups water

  • 1 package powdered fruit pectin

  • 1 tablespoon red chile powder

  • 1 cup sugar (or more to taste)


Crush the berries thoroughly in a bowl and then transfer to a saucepan.. Add the water and fruit pectin. Stir until the pectin is dissolved. Add the chile powder and stir. Heat to boiling. Boil 5 to 10 minutes. Add the sugar and stir until dissolved. Boil 3 to 5 minutes, stirring frequently, or until thick. Allow to cool, place in sterile jars, and refrigerate.

Easy Jalapeno Dip

system Cooking Leave a Comment

Hi Dave,I really love your website!I thought you’d be the best person to ask. At a recent potluck there was a delicious dip. It was a pale green (like the color of that frozen guacamole) and the taste was incredible–just the taste of pure fresh jalapenos. The man who brought it told me his mom had made it, and all …