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Brian Staffield

Brian Staffield has been interested in food ever since he was a child experimenting in the kitchen. He received his Bachelor of Arts in English from Oregon State University, and continues his passion for food and writing at his blog, Cooking with B.S.

New Mexican Red Chile Sauce

You know they old saying, when life gives you a giant bag of dried Red New Mexico Chiles, make a delicious pureed sauce. Though this looks so spicy it’ll burn off even Mark Twain’s undead eyebrows, the taste is slightly smoky and mild. It’s a great addition to a variety of dishes.