Hellish Relish: Sizzling Salsas and Devilish Dips from the Kitchens of New Mexico

Scranton, Pennsylvania, U.S.A.: HarperCollins West, 1994. First Editiion . Hard Back. Very Good/As New. 7 3/4" x 9 1/4. Fuss, Eduardo - Photography. 92 Pages. Only in New Mexico at the end of the Santa Fe rail, where Indian, pioneer, Mexican, Spanish, and other European tastes and customs met and traded with each other in the midst of a long and complicated history, did such a passionate love for the chile pepper take root. And it's that love for chile, it's fantastic taste possibilities, its legendary curative powers, and its magical ability to create a sense of well-being, that all New Mexicans share. As chilemania sweeps the country, a revolutionary shift in dining habits has catapulted chile-based salsas into the center of the 90s culinary scene. Chiles are healthful, natural. and affordable - and people can't seem to get enough of them. Here, to further whet the appetite and satisfy the addiction, is a cache of forty mild to hot salsa recipes along with the best time-tested chile tips on how to prepare and enjoy these hot and flavorful, jewel-like peppers. Writing that New Mexicans consider salsa connoisseurship a vital part of their own identity, the author offers these special recipes from the kitchens of writers such as Stanley Crawford, Rose Mary Crawford, and Mark Medoff; artists such as Diana Bryer; resident personalities Jill Mornaday, Michael Martin Murphey, Elizabeth Berry, and Tonie Apodaca; and popular restaurants such as Josie's, Old Mexico Grill, Gloria's Place, Wc.'s Mountain Road Cafe, M & ]'s Sanitary Tortilla Factory, and Conrad's.