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Sunny's Hot on Chiles!

© Judy Howle

This article features Chile-head free-lance writer and author, Sunny Conley. Sunny lives in Las Cruces, NM and writes a column for the Las Cruces Sun News, entitled "Chile Knights: Chile Lore, Tales & Tidbits." Las Cruces and the surrounding areas in the Rio Grande Valley are probably the largest chile-producing areas in the U.S. Sunny takes full advantage of the bountiful supply of chiles in her cooking.

Sunny is the editor of HOT ON CHILE!, a cookbook chock full of chile-inspired recipes from New Mexico. Published by the Las Cruces Mesilla Valley Rotary Club, the cookbook is sold out but a new edition will be available in the fall. Check Sunny's web page for updates. Sunny is also the author of the award-winning book, Café Hopping in the Southwest: 100 Charming Places to Eat,Plus Tips for Tourists.

Sunny migrated to NM from Michigan and was soon introduced to the mystical NM chile and it was pretty much "love at first bite." Sunny says, " Chile bite, I later learned, is rated on a scale of 1 (cool) to 10 (incendiary) and I must report that I'm on rung 7, and ascending. I scatter fiery chile on just about everything; eggs over easy, tuna salad, steaks, and apple pie."

Sunny collects chile cookbooks, books on chile topics, and chile paraphernalia. "Fresh ristras decorate my terrace, a wooden ristra dangles from a kitchen hook, and a ceramic slotted red chile stand holds a favorite chile recipe upright. I've also acquired t-shirts, jewelry, stickers and a pair of boxer shorts, all "well seasoned" with the pudgy pod."

Visit Sunny's Chile Knights web site linked at the right. All of her articles are archived for your reading pleasure.

Here are some of Sunny's favorite chile concoctions:

SUNNY'S MESILLA VALLEY SALSA

In a large bowl, mix together:

• 1 (16-oz) can whole, peeled tomatoes
• 1 (16 oz can) tomato sauce
• 2 large white onions, chopped
• 8 cloves of garlic, minced
• 6 large Sandia hot green chiles, chopped, fresh or roasted
• 1 tsp salt
• 4 T red wine vinegar
• 2 large green peppers, diced
• 1 tsp chili powder or to taste
• 1/2 tsp cinnamon
• 2 T parsley
• 1 (or more) jalapeno

Place ingredients in a food processor and blend for several seconds, making sure it doesn't turn into a puree. A relish-like consistence is best. Cover tightly and store in refrigerator overnight. Makes about 1 quart.

CLASSIC MOLE POBLANO SAUCE
(from The Whole Chile Pepper Book)

• 4 dried pasilla Chiles, stems and seeds removed
• 4 dried red New Mexican chiles, stems and seeds removed