Red or Green

Red or Green.
That is New Mexico's state question. For those who can't decide, you get Christmas. Red and green chili on your burrito, enchilada, chimichanga, etc...

When it comes to being at home Kevin does the green chili and I do the red in terms of making the sauce and salsas. So when red or green is asked of me at home...

I usually say green. Kevin's green is the best.

Please ignore my ugly wrinkly hand...we nurses get dry hands!

Here is the secret (and easy) recipe to make Kevin's amazing Green Salsa. Put this on your Huevos Rancheros tomorrow morning!

Ingredients:

1/2 tomato
Hatch green chili (de-stemmed)
a pinch of oregano
a pinch of basil

Directions:

Chop up your green chili and tomatoes.

Throw it in your blender (I use a magic bullet) so size accordingly to your blender and how much salsa you want. Also know that this salsa freezes and thaws beautifully so you can make it in huge batches if you are lucky enough to have the freezer space.

Oh yeah back to this instructions. Add a pinch of basil and a pinch of oregano.

Blend together and enjoy!

P.S. If you are not used to working with chili, remember that you will need to wash your hands really well after working with them! The secret to good salsa is using real Hatch Chili. If you fear the heat on your hands, you can use gloves! That works!

So I ask the question....Red or Green?