Chimayo Salsa

I don't have to tell you that Santa Fe is my favorite place on earth.  I love everything about New Mexico, especially the food.  When we visit we really enjoy shopping at the Farmer's Market.  Usually we aren't able to bring home much of the fresh produce but we love to stock up on the dried peppers and chile powders.  Chimayo is a small village located in the Sangre de Cristo Mountains in the northeastern part of New Mexico, now famous for the special Chimayo pepper native to the area.   The landscape and environment of the area, along with the need for infrequent watering produces a chile pepper with a unique flavor and aroma  With only 500 acres growing this pepper, it's a rare commodity among chile lovers.  If you get the opportunity to visit New Mexico, pick up a variety of chile peppers and powders to play with.  Even if you aren't visiting anytime soon, you can order online from a number of sources, including The Chile Guy.  I encourage you to pick up some Chimayo Chile powder soon and give this salsa a try.  (Of course you can substitute any quality chile powder you like but Chimayo has a little piece of my heart.)  It's a wonderful, restaurant-style salsa, suitable year round, but extra tasty in the fall and winter when fresh tomatoes aren't available.

The flavors of New Mexico in a bowl.

Chimayo Salsa

1 (28 ounce) can crushed tomatoes
2 tablespoons minced fresh white onion
3 fresh jalapeno peppers, minced
1 teaspoon ground chile powder (Chimayo, Pequin, de Arbol or Cayenne)
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2-1 teaspoon Kosher salt

Mix all ingredients together in a large bowl.  Cover and chill at least 30 minutes, preferably overnight.  Serve with tortilla chips.  Keeps well up to 5 days.

Prep Time:  Approximately 5 minutes     Cook Time:  0 needs to chill