I think the first food craving that broke my gluten-free diet was red chile. You can’t live in the Southwest and not learn to make red chile an almost daily part of your diet. We eat it on scrambled eggs, in breakfast burritos, in enchiladas, over pinto beans and we even soak our meat in it, roast, and then pour more red chile over the carne adovada.
I actually discovered that one of my favorite local restaurants – El Pinto Restaurant and Cantina – sold gluten-free red and green chile after complaining via Twitter that I wished they’d make their sauce so I could enjoy it. I had a response within minutes that told me enough good news for me to hurry to the local supermarket and stock up.
I’ll share some of my favorite New Mexican Gluten-Free dishes in the next few days, but if you love red chile sauce, green chile sauce or salsa, here is a brand that certifies theirs to be gluten-free.