Traditional New
Mexican ristras are made by tying New Mexico red chiles together in clusters of three, with cotton string (this works with various other chiles as well).
Not exact matches
The most common use of the red New
Mexican chiles is to hang them in long strings, or
ristras, until they are ready to be used in cooking.
You're not in New Mexico here: One booth is selling all kinds of
ristras, including New
Mexican chiles and
Mexican Cascabel chiles.
The mini-ristra chiles are popular as tourist items because they are easier to transport than traditional New
Mexican - type
ristras.
To make a
ristra, a supply of freshly picked, red (or just turning red) New
Mexican chile pods is necessary; three - fourths of a bushel of chile will make a
ristra about three feet long.
But Fabian Garcia's greatest legacy remains the chile pods that every year encapsulate the New Mexico summer sun, the peppers whose roasting aromas are as quintessentially New
Mexican each autumn as leaves are to New England, whose ripened redness adorns our doorways this time of year in festive
ristras.