Red or Green. It's a Question That Haunts Chile Lovers Everywhere!

With quick advances in the information age, we'reother street corner is set up with a roaster.
inundated with questions. Will interest rates stayBehind them you'll find mounds of gunny sacks
low? Can Obama beat Hilary? How did UCLA losefilled with green chile.
to Memphis? Will Brett Farve stay retired? I'mIn the Spring and early summer months, the
getting exhausted with all the questions, but onegreen chilies have long since turned to red and the
that always piques my interest is the official stateprocess of extracting the seeds and crushing the
question in New Mexico-- Red or Green?chile into powder has been completed. By this
Locals have been plagued with making thistime of the year, the green chile has been frozen.
decision for years, and recognizing it as an officialIt's March and for some reason the red stirs my
problem, New Mexico made it official in 1996. Gointerest. Which is hotter? Besides inquiring about
into any restaurant and you'll eventually be askedthe date, that would be the question I'd ask. On a
this very important question. But how do youplate of enchiladas, could I envision a smothering
answer? Don't be afraid. With a little insight, you'llof red chile? Earthy, thick and rich with enough
answer your waitress with thoughtful intelligence.heat to ignite my senses? Green also sounds
In fact, if you're not wearing flip-flops--the officialgood and I can see the chunks of green chile
California shoe--you might even be taken for adecorating blue corn tortillas. It melts white cheese
local!quite well. The waitress is patient with me. After
I was faced with this dilemma recently andall, this is serious business.
remembered that New Mexicans are extremelyWhen my company decided to create a salsa, I
passionate about this subject. Of course, we'redidn't want another average salsa. If we were
talking chile here. What is the answer? Well, it allgoing to create a salsa, it had to be different
depends on the season. As I've stated, I knowotherwise, competing in a world of average Salsas
there are other problems we need to consider.wasn't enticing to me at all. Most were bland
We have to elect a president after all. Still, theconfigurations of jalapeno chiles and tomatoes. Of
question lingers in my mind--red or green?course we would use New Mexico chilies in ours,
I'd ordered Blue Corn Enchiladas at Garcia'sbut when I suggested we use both red and
Kitchen near downtown Albuquerque. Andy Garciagreen, my staff started the rain dance. Red and
has excellent food and a number of locationsGreen? Who would have thought?
throughout the state and in every one you'll beAgain, I considered the chile. Red was hotter that
asked the same question. What'll it be? Red orday and according to the waitress, the green was
Green? As I've stated, it all depends. What montha little wimpy. Still, I could envision the blending of
are we in?each across my plate. The choice was obvious
If it's September, the new crop of green chile isand like I always do, I gave the only answer I
being roasted, so getting a fresh batch would bewas capable of. Oh sure, I thought about it, but I
a good bet. During the late summer-early fallalways say the same thing. "Christmas, please."
months, it's hard to walk down the streets ofAs she scribbled on her pad, I wondered if people
Albuquerque and not be captivated by the scentwould purchase a Christmas Salsa in March.
of roasting chile lingering in the air. Nearly every