Cheers for Chile at the Santa Fe School of Cooking

New Mexico’s Favorite Season Isn’t Over Yet

If you thought you missed chile season—think again. The roasters are still blazing across Santa Fe, and the lines remain long for those who know where to get the best heat. The unmistakable aroma of fire-roasted green chile is still wafting through the air, and if there was ever a time to dive into the heart of New Mexican flavor, it’s now.

At the Santa Fe School of Cooking, chile isn’t just an ingredient—it’s a way of life. With fresh shipments of green chile coming in regularly, it’s the perfect time to learn how to bring a bold, flavorful, and healthy dose of heat into your kitchen.

Green Chile: More Than Just a Pepper

Here in New Mexico, when we say “greens,” we’re not talking about salads. We’re talking about the most iconic culinary symbol of our state—green chile. Cultures around the world add heat to their dishes, but here, we’ve perfected it.

At the Green Chile Workshop, participants learn how to roast, peel, and cook with fresh green chiles. These two-hour classes are intimate and hands-on, capped at just 16 people, making them a great outing for friends, partners, or curious foodies. You’ll master classic green chile sauce along with signature recipes like Roasted Tomatillo and Cilantro Salsa and Poblano, Mint, and Tamarind Sauce. Plus, you’ll make fresh corn tortillas—a staple that upgrades any meal.

Upcoming Green Chile Workshops

• September 18
• October 1
• October 13
• October 23
• November 1

Bring the Heat Home

Can’t make it to a class? No problem. The market at Santa Fe School of Cooking features an array of locally-sourced chile products. A 4 oz. tin of their mild green chile powder can transform any dish—soups, stews, meats, or even a savory rub. For those who crave a bolder kick, their Green Jalapeño Powder offers a sharper, tangier profile that shines in slow-simmered recipes.

Sauce It Up

If slathering green chile sauce on your eggs or layering it into a casserole is more your speed, the market is fully stocked. From The Shed and The Plaza Café to jars of roasted chiles ready to blend into your own custom sauce, there’s no shortage of options. For adventurous palates, there’s even a Raspberry Chipotle Green Chile Salsa that must be tasted to be believed.

Learn to Cook with It

Want to know what to actually put that green chile sauce on? The Traditional New Mexican I class teaches the staples: green chile chicken enchiladas and red chile cheese enchiladas. These are must-know dishes for anyone looking to master New Mexican cuisine.

• September 28
• October 31

Red Is Coming

Where there’s green, red isn’t far behind. Let chiles ripen long enough and they turn that signature crimson red. Some say the flavor of red chile is deeper, richer—and absolutely worth the wait.

The Red Chile Workshop takes you through the process of making traditional red chile sauce from both dried pods and red chile powder. Two standout recipes—Roasted Tomato and Chipotle Sauce and Pineapple Red Chile Salsa—are included, alongside homemade corn tortillas.

Upcoming Red Chile Workshops

• September 17
• October 4
• October 30

Take Red Home

Red chile fans can stock their shelves with a variety of red chile powders and pods—from the classics to more unique options like Chile Caribe or Red Jalapeño Powder. Every version offers something different, and the experimentation is half the fun.

Need red chile sauces on standby? The market includes signature sauces from local favorites like The Shed and The Plaza Café, and even a Raspberry Red Chile Jam that’s unforgettable on a leftover turkey sandwich.

Thanksgiving with a Kick

Looking to switch things up this year? A Southwest Thanksgiving might be just what you need. With a full shopping list and repeatable video instruction, the online class brings a uniquely New Mexican twist to your holiday table.

Why Choose? Go Chile Amor

Still can’t decide between red and green? Don’t. The Chile Amor Workshop lets you experience both. Learn the roots of New Mexico’s chile obsession, how to prepare both sauces, and master corn tortillas in one delicious session.

• September 23
• October 2

You can also discover your favorite by taking the Traditional New Mexican I class or ordering a half-pan each of Green Chile Chicken Enchiladas and Red Chile Cheese Enchiladas from the Food-To-Go menu. It’s a personal flavor journey worth taking.

Warm Up, New Mexico Style

As the evenings grow cooler and chile ristras hang proudly on porches to dry in the fall breeze, now’s the time to fill your freezer and warm your soul. Whether you’re roasting, simmering, or just spooning it over eggs, chile isn’t just food here—it’s family, culture, and home.

Let the Santa Fe School of Cooking show you how to turn this iconic ingredient into unforgettable meals—and unforgettable memories. Click Here