Extension agents will teach New Mexicans how to safely preserve, can and cook with red chile in a free four-part series

Karmina Conde, New Mexico State University

LAS CRUCES - New Mexico State University’s Cooperative Extension Service will host a four-part Preserving Red Chile workshop series to provide New Mexicans with research-based information about how to safely preserve red chile throughout the seasons. The workshops, which are free and open to the public, will be held from 4 to 5:30 p.m. Sept. 9, 16 and 23 on Zoom and Oct. 28 for an in-person ristra workshop at the NMSU Agricultural Science Center at Los Lunas.
 
“Last year the Master Food Preservers launched a statewide series all about preserving green chile, so this is our response to New Mexico’s other favorite – preserving red chile,” said Amber Benson, Bernalillo County Extension Family and Consumer Science agent. 
 
This event is hosted by Benson and Crystal Garcia-Anaya, Valencia County Family and Consumer Science agent. Topics covered include making and storing red chile sauce, canning red chile safely and dehydrating red chile. 
 
“Participants will also learn fun, culinary uses like how to make red chile jerky safely, how to make chile seasoning blends and many other creative and unexpected ways to use New Mexico red chile,” Benson said. 
 
Registration for the workshop is required by 5 p.m. Sept. 5. To register, visit https://ezregister.com/events/42281/. Once registered, participants will receive a unique Zoom link. The in-person ristra workshop will require separate registration and has limited seating available.
 
If you are an individual with a disability in need of an auxiliary aid or service, contact Garcia-Anaya at anayacry@nmsu.edu or 505-565-3002 by Aug. 26.

Karmina Conde writes for New Mexico State University Marketing and Communications and can be reached at karmina8@nmsu.edu.