Think of how far growing Chile has come over the years. Today it is a major crop in New Mexico with thousands of acres. A long time ago it was a family garden staple that most families in Southern New Mexico grew, one family at a time. Long ago each family who year after year grew Chile in their garden did so by keeping some of the seeds from the last Chile harvest. Those seeds were kept safe over the winter. When it seemed that winter was over, these seeds were hand planted and carefully tended, each one by hand. The only mechanical device was a shovel or hoe that worked fine for the couple dozen seeds that were to be planted. When the plants produced Chile pods there was rejoicing and at the right time those pods were picked depending upon wanting green or red and then over the family stove the wax skin was roasted off. The Green Chile was eaten immediately. The Red Chile was dried and ground into a powder. Some of the seeds were kept in a safe place for the next year’s crop. When the Dried Red Chile was applied to food there was great satisfaction since it enhanced the flavor.
Love this Podcast? Check out our website at The Fresh Chile Company. Also, check us out on Facebook, Instagram, Twitter, and YouTube! Follow this link to get 15% off of your next order: Podcast15
Think of how far growing Chile has come over the years. Today it is a major crop in New Mexico with thousands of acres. A long time ago it was a family garden staple that most families in Southern New Mexico grew, one family at a time. Long ago each family who year after year grew Chile in their garden did so by keeping some of the seeds from the last Chile harvest. Those seeds were kept safe over the winter. When it seemed that winter was over, these seeds were hand planted and carefully tended, each one by hand. The only mechanical device was a shovel or hoe that worked fine for the couple dozen seeds that were to be planted. When the plants produced Chile pods there was rejoicing and at the right time those pods were picked depending upon wanting green or red and then over the family stove the wax skin was roasted off. The Green Chile was eaten immediately. The Red Chile was dried and ground into a powder. Some of the seeds were kept in a safe place for the next year’s crop. When the Dried Red Chile was applied to food there was great satisfaction since it enhanced the flavor.
Love this Podcast? Check out our website at The Fresh Chile Company. Also, check us out on Facebook, Instagram, Twitter, and YouTube! Follow this link to get 15% off of your next order: Podcast15