Pride of New Mexico: the Hatched Green Chili Sauces & Condiments Book

Hey there, chili lovers! If you’ve enjoyed the smoky, spicy ride through Pride of New Mexico: The Hatch Green Chile by Juan Bautista Montoya, please take a moment to leave a review on Amazon. Your feedback helps spread the word about this Taos-born tribute to the Hatched green chili and keeps the kitchen fires burning for more culinary adventures. Now, let’s dive into what this book’s all about.Born from the heart of Taos, New Mexico, Pride of New Mexico: The Hatch Green Chile is Juan Bautista Montoya’s love letter to the iconic Hatch green chile—a pepper that’s more than an ingredient, it’s a way of life. With roots in his abuela’s kitchen and a lifetime under the Sangre de Cristo Mountains, Juan crafts a cookbook that’s equal parts tradition and innovation, blending the soul of New Mexican cooking with a creative twist that’s pure Taos. This isn’t just a collection of recipes; it’s a journey through the seasons, stories, and flavors of a land where chiles reign supreme.Spanning seven chapters, the book offers over 70 recipes, each spotlighting Hatch green chiles in vivid detail. Chapter 1, “The Hatch Green Chile Basics,” lays the foundation with essentials like Roasted Hatch Green Chile Base and Hatch Green Chile Salsa Verde—building blocks for any dish. Chapter 2, “Breakfast in the Land of Enchantment,” wakes you up with bold bites like Hatch Huevos Rancheros and Blue Corn Pancakes with Green Chile Syrup. Chapter 3, “Soups & Stews,” warms the soul with hearty bowls like Classic Hatch Green Chile Stew and Posole Verde with Hatch Chiles. Chapter 4, “Main Dishes,” delivers showstoppers—think Stacked Green Chile Enchiladas and Hatch Chile Rellenos—while Chapter 5, “Sides & Small Bites,” rounds out meals with gems like Hatch Green Chile Cornbread and Sopaipillas with Green Chile Honey.The real surprises come in Chapter 6, “Unexpected Delights,” where Juan lets loose with Hatch Green Chile Chocolate Truffles, Green Chile Margarita, and even Hatch Chile Ice Cream—proof that these chiles can dance anywhere. Chapter 7, “Preserving the Harvest,” ensures the bounty lasts year-round with Pickled Hatch Green Chiles, Hatch Green Chile Powder, and Freezing Roasted Hatch Chiles, complete with canning and drying tips. Every recipe boasts at least 12 ingredients, dual Imperial and metric measurements, nutritional facts for four servings, and step-by-step instructions (eight or more) that guide you with sensory cues and Taos-tested tricks.Juan’s voice shines through, warm and approachable, weaving personal anecdotes—like roasting chiles with Old Man Trujillo or bartering at the Taos Farmers’ Market—into each chapter. The back matter ties it all together: an epilogue reflecting on Taos evenings, a resource guide for sourcing chiles (from Hatch festivals to online vendors), a glossary of New Mexican terms, and an index linking to every recipe by chapter. Acknowledgments honor his family and Hatch farmers, while a bio paints Juan as a Taos native with a restless culinary spirit. A bonus memory of rellenos under the stars and space for reader notes make it personal.This cookbook isn’t just for eating—it’s for living. Whether you’re a chile novice or a seasoned roaster, Juan invites you into his world with recipes that balance heat, heart, and heritage. From breakfast to preserves, every page hums with the smoky perfume of Hatch green chiles, urging you to cook, share, and savor the pride of New Mexico. So, grab your roaster, fire up the stove, and let this book bring a little Taos magic to your table—then tell us about it on Amazon!