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Chile Pepper Institute launches spicy new cookbook

Chile pepper enthusiasts have a new resource to explore with the launch of a cookbook that features recipes developed by the Chile Pepper Institute.

Horticulture Regents Professor Paul Bosland, also known as the “Chileman,” teamed up with Wendy Hamilton, Extension program specialist in the College of Agricultural, Consumer and Environmental Sciences, to create “The Official Cookbook of the Chile Pepper Institute.”  

The cookbook was published with the University of New Mexico Press and features chile peppers grown at the CPI Teaching Garden at NMSU, the world’s only garden dedicated to chile peppers, which has been a part of the CPI’s teaching and outreach programs since 1991.  

Bosland wrote about each chile pepper in the CPI Teaching Garden, Hamilton provided two recipes for each chile pepper and Carolyn Graham ’89, a photographer with New Mexico Magazine, took photos of each plate. The CPI’s mission is to educate the world about chiles, and the cookbook highlights a variety of rich culinary traditions embraced around the globe.  

Autographed copies and chile pepper seeds featured in the cookbook are available at the CPI in Gerald Thomas Hall, Room 265.





Wendy Hamilton (left) and Paul Bosland wrote "The Official Cookbook of the Chile Pepper Institute," which was published in March 2023. Carolyn Graham was photographer for the book.