Invented by my stepfather, this fiery red concoction consists of strawberries, balsamic vinegar, and Chimayó chile. Strawberries served with vinegar is nothing new, but the addition of chile powder adds a whole new dimension. It might sound a little strange at first, but the combination of sweet, tart, and spice is marvelous. As highlighted in yesterday's ingredient spotlight, Chimayó chile powder is not too hot, but it provides just enough warmth to make things interesting.
Strawberries with Chimayó Chile
makes 2 cups1 pint strawberries, washed and sliced
1 teaspoon sugar
1 teaspoon crème fraîche or sour cream
1 1/2 teaspoons chile powder, preferably Chimayó
1 teaspoon good quality, aged balsamic vinegar
Mix all ingredients in a bowl and let rest at room temperature for 10 minutes.
Serve as is or with an extra dollop of cream. Try adding it to a spinach salad, or serve over shortcake biscuits.
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As a transplanted New Mexican, my mouth is watering just reading the recipe. The smokey heat of the chile, the sweetness of the strawberries all cut with the tart fat of the cream. Yes, please.
On the sweet chile/fruit note, I once had a fresh peach ice cream flecked with red chile flakes and toasted pine nuts that blew my mind.
Yum, sounds delicious! Do you think some fresh mint would also go well with it?