Fresh Herb Pasta

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I first sampled the easy way that Italians cook their pasta when I was fortunate enough to house sit for friends in Florence, Italy. When they would prepare a simple dinner, they would pick some herbs, dice a fresh tomato, combine them with some olive oil and butter. Sometimes they would heat the mixture and sometimes not, and toss it with pasta. Since I’m addicted to chile, I always add it to their basic recipe. In fact it, this is so easy to prepare it can hardly be called a recipe

Ingredients

  • 1 cup chopped assorted fresh herbs, such as basil, cilantro, chives, marjoram, oregano, parsley, summer savory, tarragon, and thyme

  • 2 shallots, finely chopped

  • 2 tablespoons olive oil

  • 2 tablespoons butter, cut into small pieces

  • 1 tablespoon crushed red chile

  • Salt

  • 2 tomatoes, finely diced

  • Freshly grated Romano or Pecorino Romano cheese

Instructions

Combine the herbs, shallots, olive oil, butter, chile, and a little salt in a serving bowl and mix well.

Cook the pasta until done and drain. Add the pasta to the bowl, toss to coat. Top with the tomatoes and grated cheese and serve.

Green Chile Pesto

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This Southwestern adaptation of the Italian specialty uses green chile and spinach in place of the traditional basil in the pesto. It has a very concentrated flavor—as do all pestos, so a little bit goes a long way. This pasta topper is also good on grilled meats or fish, burgers, and sandwiches.

Ingredients

  • 1½ cups chopped fresh spinach

  • ½ cup chopped fresh cilantro or parsley

  • 1 tablespoon chopped fresh basil

  • 6 green New Mexican chiles, roasted, peeled, stems and seeds removed

  • 3 cloves garlic

  • 2 tablespoons pine nuts

  • 1 tablespoon lime juice

  • 1/4 to ½ cup vegetable oil

Instructions

Salt and freshly ground black pepper

Put the spinach, cilantro, and basil in a food processor or blender and pulse to finely chop. Add the chiles, garlic, pinons, lime juice and continue to pulse. With the machine running, slowly add just enough of the oil to make a smooth sauce. Season with salt and pepper.

Chiles Rellenos

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All fresh green New Mexican chiles are great for stuffing, but we prefer Big Jims because they are so large. Fresh poblano chiles (a Mexican favorite) and even large jalapeños can also be used. Top the rellenos with either a red or green chile sauce before serving.

Ingredients

  • 6 green New Mexican chiles, roasted and peeled, stems left on

  • Cheddar or Monterey Jack cheese, cut in sticks

  • All-purpose flour for dredging

  • 3 eggs, separated

  • 1 tablespoon water

  • 3 tablespoons flour

  • 1/4 teaspoon salt

  • Vegetable oil for frying

Instructions

Make a slit in the side of each chile and stuff them with the cheese. Dredge the chiles in the flour and set aside.

In a bowl, whip the egg whites until they form stiff peaks. In another bowl, beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites to make the batter.

Pour the oil into a frying pan to a depth of an inch and a half and heat to 375 °. Dip the chiles into the batter and fry, turning once, until a golden brown.

Fresh Red Chile Paste

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This tasty paste is easy to prepare and adds a fresh flavor to any dish. You can cook this up in large batches and freeze it for use all year long.

Ingredients

Red New Mexican Chiles, Garlic, Salt

Instructions

This easy to prepare, tasty paste provides a fresh flavor to any dish you make. You can also cook this up in large batches and freeze it for use all year long. The paste is very versatile and can be used as a base for enchilada sauces or chili con carne, or as an ingredient in marinades or pasta sauces. It will keep for a week in the refrigerator, or you can freeze it in plastic ice cube trays.

  • 12 fresh red New Mexican chiles, roasted, peeled, stems and seeds removed

  • 2 cloves garlic

  • 1/2 teaspoon salt

Place all the ingredients in a blender or processor with just enough water to blend. Puree until smooth, adding water if necessary; the paste should be thick.

Strain to remove any fibers from the paste.

Variation: Add more liquid and make a sauce.

Yield: 3/4 to 1 cup

Heat Scale: Medium

Asian Chile Paste

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Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

Ingredients

  • 1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones

  • 1/3 cup distilled white vinegar

  • 8 cloves garlic, chopped

  • 3 tablespoons vegetable oil

  • 1 teaspoon salt

  • Water as needed

Instructions

Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.