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Article: New Mexico's beauty provides the perfect backdrop for spicy meals.
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- September 21, 2004
- Author:
CopyrightCOPYRIGHT 2004 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Amy Culbertson
In late September and early October, the roofs of south-facing portales _ porchs _ all over New Mexico sprout brilliant red ristras, vivid stalactites of chile peppers strung from the eaves to dry for the winter.
Begun as a way to keep food wrung from a hard land preserved through the winter, these ristras, now beloved by tourists as souvenirs, may be the state's universal symbol.
The ristras signal the winding down of green chile season, which in late summer and early fall perfumes roadsides, back yards and supermarket parking lots with the earthy aroma of chiles being roasted in big butane-powered drums.
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