New-Mexico Chile Salve

A “salve” in Southwestern cooking is a wet spice rub, and this one is pure New Mexico. Ground green chile, hot paprika, a pinch of coriander, and just enough oil to bind it into a paste you can smear across meat before it hits the grill.

Four ingredients and 20 minutes. The oil carries the spices into the surface of the meat and helps them bloom in the heat, creating a thin, flavorful crust that chars slightly without burning.

Ground green chile (not chili powder, which is a blend) is the star here. It brings the earthy, fruity heat that New Mexico cooking is known for. If you can get Hatch chile powder, even better.

The hot paprika adds color and a sharper heat, while the coriander rounds things out with a faint citrusy warmth. Together, they create a rub that’s straightforward, versatile, and distinctly Southwestern.

Chef Tips

• Mash the paste until completely smooth. Lumps of dry spice won’t distribute evenly on the meat.
• Apply generously and let the meat sit for at least 30 minutes before grilling so the flavors absorb.
• Works on any cut of beef, pork, or chicken. Especially good on flank steak, pork chops, and chicken thighs.
• Store leftover salve in a sealed jar in the fridge for up to a week.

Variations

• Add a minced garlic clove and a squeeze of lime juice for a more complex paste.
• Stir in a teaspoon of cumin for a warmer, more traditional Southwestern profile.
• Use smoked paprika instead of hot for a mellower, smoky rub.