Red Chile from Pods. Photo by Liddie Martinez

By LIDDIE MARTINEZ
Española Valley

It struck me as odd when a lot of focus and attention was given to organic growing of food a few decades ago. It begged the question: Why are we actively poisoning our own food supply and how did we get here?

Living on a farm and raising our own food has always been our way of life. Granted, it was not a life that was glamorous and it was often ridiculed by people who saw it as a poor man’s way to live in the backdrop of new and fancy name-brand packaging. Our chickens always ran loose around our property and the sight of that activity labeled us as poor, but how else would these clever birds be at liberty to eradicate all the bugs thereby eliminating the need for pesticides? They came in at night to roost and rest and to lay their colorful eggs and then began the whole routine over again when the sun came up.

The thought of these funny and very personable birds being locked up in cages so small they could not take a single step did not only make me sad when I learned about this treatment by commercial producers, it made me mad. How could people do this?

My grandma’s ways were a culmination of centuries of ancestral wisdom from relatives who farmed in this exact region and what she knew seemed endless. I remember the first time I saw commercial chamomile tea packaged and on a shelf. To me it was known as manzanilla and it grew wild in the hills.

We went for long walks to gather it and dry it for use all winter. It was used for a dozen aliments from soothing colicky babies to menstrual cramps to reducing inflammation caused by arthritis. Grandma had a cure for everything in her cupboard and I tried to pay attention. Remembering what the plant looked like, where it was harvested, what it smelled like and how to dry and store it was a lot for a little girl to learn, but boy am I glad I did! It is now seen as a luxury to grow and raise your own food; to live on a working farm is a privilege. I am exceedingly grateful despite the long hours and hard work. I know where my food comes from. Today I am transplanting chile seedlings in my greenhouse and visualizing a time soon to come when I can surround myself with family and friends and cook their favorite New Mexican dishes.

In these times of social distancing and renewed focus on health, it is worth repeating that these ancient methods of using the abundance that nature gives us to sustain us and heal us is alive and well in our region. Whether you plant your own veggie garden, barter with your neighbor or purchase them bundled at the farmer’s market, these ancient techniques have always been and are still reliable and sustainable. Our food, what we eat and how we grow and preserve it for later use, is a major factor in our overall wellbeing. My advice: Eat more red and green chile!

I’ve said it before, but I will say it again, chile has the nutritional power to promote good health. As always, check with your physician before making any earth shattering changes in your diet but – eat more chile! Why?

• It helps improve your metabolism
• It has twice the vitamin C of oranges
• It lowers cholesterol
• It fights colds and flu viruses by increasing our body temperature, triggering our immune system

The following recipe is for Red Chile from Pods – it is the perfect sauce for a multitude of dishes and has health promoting powers – try some.

Red Chile from Pods

• ½ onion, copped
• 8 cloves garlic
• 1 cup cherry tomatoes (optional)
• 3 Tablespoons olive oil
• 1 teaspoon Mexican oregano leaf
• Salt and pepper to taste
• 24 red chile pods, seeded and stems removed
• 6 cups chicken broth

Preheat oven to 400˚ F.

Place onions, garlic, and tomatoes in a cast iron skillet. Drizzle with oil and season with oregano, salt and pepper. Bake covered in oven for 45 minutes.

Meanwhile, rinse chile pods, place in large bowl, and cover with water to soak until soft, about 12-15 minutes. Drain pods and place in Dutch oven. Cover with fresh, cool water. Bring to a boil then reduce heat to a simmer for about 20 minutes.

When veggies have roasted, purée in a blender with 1 cup water (or broth) and set aside in a large bowl.

Drain pods again and add to blender in 3 batches with 1½ cups of broth each and press through sieve into bowl with veggie purée. Add additional broth, if needed, to reach desired consistency. Season and add salt to taste.

Reheat to serve.

Makes 8 servings.

Red Pod Dry. Photo by Liddie Martinez 

Red Pod Soak. Photo by Liddie Martinez

Red Pod Strain. Photo by Liddie Martinez