Attention Getter:
Wearing my Chile apron, I will ask the question “Red or Green”?
Introduction:
New Mexico Chile. It has a unique flavor, different than other chilies grown around the world due to its designer origins and the soil and climate in which it is grown. The 3 main points I will be speaking on is 1) the history of New Mexico Chile, 2) its health benefits and nutritional value, and 3) choosing and preparing both green and red Chile.
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I. History
A. Origination
B. New Mexican Chile
C. Hatch, New Mexico
II. Benefits and Nutritional Value
A. Capsaicin
B. Health studies
C. Other vitamins and nutrients
III. Choosing and Preparing
A. Pungency and variety
B. Green Chile, Roasting
C. Red Chile, Ristras
Conclusion:
I hope you enjoyed my presentation on New Mexico Chile. Now you know a little bit about its origins, how healthy it can be for you, and if you find yourself being asked the question “red or green?”, even for breakfast , you will know what they are talking about. In the bags you will find a green Chile pork loin and tortilla. It is made with the Sandia variety, take it home, heat it up, toss it on the tortilla and try it out.
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