Comments on: Review: Tia Rita’s Chile/Salt Blends

By: Jim Abney

Jim Abney — Mon, 01 Oct 2007 12:11:54 +0000

loved your web page. I was looking for an answer to a problem I created.
I just made a batch of green chili with hatches green chilies. I got it a little to hot and was wondering if there is a way to take some of the heat out without ruining the chili. I made a lot and don’t want to waste it.
Thanks

By: Justin

Justin — Wed, 29 Aug 2007 16:09:49 +0000

The Chipotle Salt Blend was an early version of the recipe, one in which the chile was ground too fine. We had numerous complaints about coughing fits, and we have since switched to a coarser grind that is much easier to breathe around.

By: Anthony StClair

Anthony StClair — Mon, 23 Apr 2007 03:47:13 +0000

Found you while looking for other sites that talked about Tia Rita’s - good review, and great idea for the potato chips. Will have to try that out. My girlfriend and her family are from Albuquerque, and they recently introduced me to Tia’s. I’m hooked on the stuff â€” it’s also very, very good with scrambled eggs.

By: Tricia

Tricia — Sat, 18 Nov 2006 05:17:56 +0000

I love this stuff (the green chile salt) - I’ve been using it for years (and it appears they’ve updated the packaging since our most recent order). My sister used to live in Las Cruces and bought it at their Farmer’s Market - maybe even from Tia Rita herself! Similar to your potato chips, we really like to use it when roasting potatoes (either on the grill or in the oven). I use it lots of places, but it really seems to shine on potatoes.

By: Pepper Phil

Pepper Phil — Fri, 22 Sep 2006 04:29:03 +0000

That sounds like a great condiment.

By: Anthony

Anthony — Thu, 21 Sep 2006 12:32:03 +0000

Great Review John! I have some of that Buckshot seasoning that throws me into a sneeze fit everytime I smell it. Smells great though!