We stayed at Percha Dam State Park along the Rio Grande River in southern New Mexico again last week. Last October when we visited there, the surrounding fields were full of red chile pods awaiting harvest. Now, in May, those same fields were planted with onions, with many acres of alfalfa interspersed for healthy crop rotation. If the Midwest is the breadbasket of the world, this valley is surely the salsa bowl of the world.
I made a delicious, though unrelated, dish in the camper while here. I sauteed sliced onions, garlic, sliced red bell pepper, and strips of chicken breast in olive oil in a skillet. I added 1/2 cup quinoa and stirred until lightly toasted, then added a cup of chicken bouillon, covered the pan, and simmered until the quinoa was tender and the liquid absorbed--about 20 minutes, I think.