<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/02a66943-32ac-45df-b351-9bfcf4c5aec0/90BA14D2-C1EE-4F5B-B44F-67BDB1D044E2/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.thekitchn.com/thekitchn/ingredients-pantry/ingredient-spotlight-chimay-chile-powder-084079" href="http://www.thekitchn.com/thekitchn/ingredients-pantry/ingredient-spotlight-chimay-chile-powder-084079" style="font-size: 11px;">www.thekitchn.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.thekitchn.com/thekitchn/ingredients-pantry/ingredient-spotlight-chimay-chile-powder-084079"><div align="center"><img src="http://content6.clipmarks.com/blog_cache/www.thekitchn.com/img/B6FBD78D-4E95-44B2-AEF7-C7DE02FB7414" alt="2009_05_07-chimayo.JPG" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.thekitchn.com/thekitchn/ingredients-pantry/ingredient-spotlight-chimay-chile-powder-084079"><P>The Chimayó chile is grown in northern New Mexico, between Santa Fe and Taos, where according to legend it has existed since 1598. Describing the chile in <A href="http://www.saveur.com/our-favorite-foods/spices-and-seasonings/chimays-chile-culture-49055.html">Saveur</A> magazine, Deborah Madison wrote, "its perfume is remarkable — a particular mix of sweetness, richness, and spiciness — simultaneously grounding and exhilarating. It is piquant without being overbearingly hot, with a bite that offsets the complexity of its distinctive chile flavor." </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.thekitchn.com/thekitchn/ingredients-pantry/ingredient-spotlight-chimay-chile-powder-084079">a packet of brick red Chimayó <EM>molido</EM>, or powder. Following the enclosed recipe, I made a simple, fragrant sauce with the addition of flour, garlic, oregano, water, oil, and salt</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.thekitchn.com/thekitchn/ingredients-pantry/ingredient-spotlight-chimay-chile-powder-084079"><P>It can also be used in any recipe that calls for red chile powder, like Emma's <A href="http://www.thekitchn.com/thekitchn/vegetable/recipe-chilispiked-sweet-potato-fries-083957">Chili-Spiked Sweet Potato Fries</A>.</p> <P>• <A href="http://www.chilefire.com/recipe-display.asp?Recipe_ID=300">Chimayo Chile & Mango Jam</A>, from Chilefire.com • <A href="http://www.foodandwine.com/recipes/chimayo-chile-risotto-with-shiitake-mushrooms">Chimayó-Chile Risotto with Shiitake Mushrooms</A>, from Food & Wine • <A href="http://www.chilefire.com/posting-detail.asp?Post_ID=26&Recipe_ID=215"> Red Chile Sauce</A>, from Chilefire.com • <A href="http://www.101cookbooks.com/archives/000044.html">Stacked Blue Corn and Red Chile Enchiladas Recipe</A>, from 101 Cookbooks</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.thekitchn.com/thekitchn/ingredients-pantry/ingredient-spotlight-chimay-chile-powder-084079"><P>• <STRONG>Buy it</STRONG>: <A href="http://www.chileaddictstore.com/cas_shop/detail.asp?dept_id=100&pf_id=1003">The Chile Addict</A></P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/90BA14D2-C1EE-4F5B-B44F-67BDB1D044E2/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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