After David and I spend much time in New Mexico, we develop chile withdrawal when we go home. It’s not our problem alone. We’ve met chile growers who admit to carrying small cans of green chile with them whenever they leave the region–just so they can get a fix each day. The science of chile addiction says our reaction comes from the capsaicin in chile peppers. The alkaloid not only makes chiles hot, it also stimulates endorphins that create the feeling of well-being.

Green chile sauce from El Pinto Restaurant, which has been an Albuquerque mainstay since 1962, is a good basic sauce to heat and put on scrambled eggs or enchiladas. Unfortunately, the nearest store that sells it is 100 miles west of us. Here’s an adaptation of the El Pinto recipe, using canned green chiles instead of fresh ones:

GREEN CHILE SAUCE

Ingredients

1 teaspoon corn or canola oil
1 medium onion, chopped
2 cloves of garlic, minced
4 cans mild chopped green chile (3 oz each)
1 pickled jalapeño pepper, minced
2 medium tomatoes, peeled, cored, and diced fine
1/2 cup chicken broth

Directions

Heat oil in large saucepan. Add onion and garlic and sauté until onion is soft. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 20 minutes.

Makes two cups.