Howling News

Where have all the chiles gone?

Yes, it's sad. We just completed another chile season. The picking, the roasting and the peeling are all over with. In freezers everywhere are roasted green chiles waiting for some kitchen action.

Did you get some? If not, you're going to be sorry when the green chile cravings start.

Oh sure, you don't care right now, but just wait till the fire settles down. The fire in your soul will subside about Febuary. Then you're going to want some more. Fortunately we put some away and you can order throughout the year from our website.

What about the red chile this year? Did you get any of that?

We just finished drying and grinding the red chile into powder. Boy, is it good this year. I think it's hotter than in previous years and our latest enchilada sauce proves this to be true.

This silky smooth red chile powder is what red chile enthusiasts look forward to and to get some in your kitchen is worth the wait.

More Awards

Coyote Trail Enchilada Sauce just won two prestigious awards for excellence.

In the great state of Texas, the sauce took second place in a crowd of eight hundred entries. Wow. That's pretty good and Texans know their stuff.

The other award was given in the Chile Capital state of New Mexico where we also won a second place trophy. The entries were deep this year. Over a thousand from several countries. This is another Scovie award for this sauce.

Since New Mexico is all about the chile, I take personal pride in this award. If you haven't had our enchilada sauce, you should do yourself a favor and try it.

Christmas Salsa-Wow

You would think that I'd get tired of eating my own products, but the other night I made a pot of pinto beans.

I added some onions and a ham hock, but then I poured a bottle of Coyote Trail Christmas Salsa in and I have to tell you it was fab.

There is a recipe for these delicious southwest beans on our website and I guarantee you'll love them.

The combination of red and green chiles from the salsa make this unique and one of the best there is. No wonder we've won so many awards.

Get a Discount

As a thank you to our Howling News suscribers, we are offering a discount on any products ordered now through December.

This is not available to anybody else-just our subscribers.

In the coupon code on the order page, type in the word COYOTE and you will automatically get a 10% discount.

3 Day Breast Cancer Walk

The 3 Day Breast Cancer walk is over for 2008. New Mexico Chile's own Jennie Machado walked the entire 60 miles and to date has raised nearly $20,000 to aid in breast cancer research. Including her training for the past 4 years Jennie has walked nearly 2,000 miles to help bring awareness to Breast Cancer. Congratulations, Jennie.

The event started before dawn in California at the Del Mar Fairgrounds and ended in downtown San Diego. The fund raising walk, in association with the Susan G Komen Foundation, attracted 5000 walkers and at the San Diego event alone, raised eleven million dollars.

We're proud of Jennie and her efforts. You can read more about her efforts raising money for breast cancer

Albondigas

Albondigas, or meatball soup is a tradition in our home during the holidays. In fact, we much prefer it to traditional turkey.

Of course, chile is the key to this meal and when you decide to make some be sure you cook a whole bunch extra because they keep well in the refrigerator and the cravings will start again the following day. In fact, make them in the crock pot!

Learn to make albondigas and see why cooking with chiles from Hatch New Mexico will make all the difference in the way your meals taste.

Chile con Carne

This is another favorite during the holidays.

Chile con Carne or Carne Adovada as it is called in New Mexico, is a rich dish with chunks of pork and beef that is steeped in thick red chile.

Simmered for hours, this is the ultimate holiday fare and your family will ask for it every year. Learn the secrets to making this delicious meal and discover for yourself how good food will keep your home warm for the holidays.

I hope you've enjoyed reading The Howling News as much as I've enjoyed writing it. As always, I welcome your questions and comments by email.

Keep on howling and make everyday gourmet!

Chuck Machado
New Mexico Chile Company

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