
presents
THE BLOTTER
an heirloom chile newsletter

MARCH 2026
Dear Dosers,
Welcome to the desert of the Real(ly good Chile Oil).
We’re moving and grooving through 2026 like a sidewinder writhing across the mesa, all tangential angles coordinated and gathering, contracting and releasing tension to propel across the sands of the desert floor.
In this month’s Blotter: a new collaboration with our friends at a fellow Los Angeles-based food enterprise equally dedicated to fresh flavors and the continued success of the Dodgers, big news about big discounts on Hero Dose Chile Oil, and a new Field Notes that will swallow your imagination like a mouthful of Carne Adovada and spit you out like a high-velocity piñon shell from the window of a Dodge Charger, peeling out of a casino parking lot. Hold on to your butt, compadre.

Follow us on instagram @herodosechileco for more!
Hero Dose x La Sorted's — a match made in heaven.
We love La Sorted's Pizza! Critics and locals alike rave about the local pizzeria's chewy LA-style sourdough crust with flour freshly milled in store, house-made sauces, and premium cheeses.
It’s a spot that brings the heat and cares about their ingredients. From classic slices to signature pies like the Upside Down Mamba — now you can dine-in and add a Hero Dose kick to every bite.
¡EXCLUSIVE! ¡ONLY at La Sorted’s Pizza!
Top off your favorite slice with
NEW Xtra Hot 2026 Chimayo ¡Verde! Chile Oil* MADE WITH HERO DOSE GREEN CHIMAYÓ HEIRLOOM CHILES roasted and air-dried at the close of last season.
The flavor is like a green golden sun-ray — luminous, grassy, alive — with a spike of extra spice from our select GREEN GHOST PEPPERS and YELLOW CAROLINA REAPERS.
*CAUTION! This batch runs Xtra hot!
"A little dab'll do ya!"
POP QUIZ!
Red or Green?

This month-
THE ANSWER IS GREEN!
All New Mexico chiles start green before ripening to red. Most Chimayo chiles are left to fully mature, which makes Green Chimayo a rare take on an already rare varietal.
Our Chimayo Verde reflects the same kaleidoscopic flavors Chimayo is known for, just in a fresher, high-voltage herbal register, the yin to Red Chimayo’s yang.

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Monthly field notes on rare heirloom chiles, recipes, and the quiet power of spice.


FIELD NOTES
Albuquerque Downs for the Count
Some might say that the reason I came here was the movie business, not the chile business. That the gods of industry demanded tribute in billable hours. But the truth was more complicated. The entropic forces of the cosmos led me here. Menacing, bewildering, healing — and providing me with an elegant new performance sedan of terrifying power.
The last step off the jetbridge was a baptism. I'd never before seen wooden beams in an international airport. Shops selling questionable silver wares, scorpions encased in resin, Kachinas, candy and heartburn tablets beckoned me. Empty leather seats rose from carpeted geometric stripes in hues of sunset. It was the perfect place to gather my wits.



I had reserved a Hyundai Veloster; a reasonable hatchback perfect for traversing the mesas and pueblos between Hatch and Taos in search of rare heirloom chiles whenever I could sneak away from work. But, to my chagrin, the green-haired youth at Hertz said that would be impossible. A reservation blunder left me instead with a bright yellow Dodge Charger, at no additional cost to my employer. All evidence pointed toward a mystery I needed to solve. With the hand of the Trickster god guiding me, I started the fiery yellow Charger and hit the trail, speeding far outside city limits.
The winter sun hung low and spied behind gauze clouds, a suspended red disc, watching.
I had time to kill before checking into the faux adobe La Quinta. The weather took a turn for the worse, flurries thickening over I-25, so I pulled off to search the maps and do some reconnaissance amid the snow. A circuit of pawn shops, swap meets and thrift stores kept me on surface streets — a small respite from the elements. The treasures would reveal themselves as the storm passed, I intuited. In a free-flowing mental state, objects of high value would manifest before me. A few stops in, I found a shop of wonders: mountains of salvaged electronics, a graveyard of analogue radios, oscilloscopes and devices of long past scientific ambition — a private 1000-plus square feet in the back of an army surplus.
Saint Nick himself would be jealous of the childlike enthusiasm I radiated. I carefully selected box after box of chunky metal relics, cracking each open like a predator discovering an unattended nest. At the center: the rich, yolky prize — my electronic feast of eggs, each containing the coveted AX7 vacuum tube.
A vintage AX7, in perfect working condition, is like the silky heirloom chile sauce in the enchilada of a boutique guitar amplifier. Visiting Guitar Center or Chiles Cantina only offers a pale approximation of the true artistry. Modern, mass-produced variations are fun, but the vintage tube — like a northern New Mexico heirloom chile — carries an essence that cannot be replicated. It is a tool of pure potential, one that approaches the value of the art it helps create, becoming, in its own right, art itself.
Nearby sat a pile of gutted semi-new laptops, still in their black briefcase carriers. Insignificant to most, but I was working in the art department on a TV show; and these would make perfect set dressing for an upcoming shoot. Every purchase justified on the receipt could plausibly be reimbursed by my employer. Some men collect coins; others collect thermionic relics; I collected both, still vaguely aware that the universe often rewards the curious.


On the way to La Quinta, the Albuquerque Downs Racetrack and Casino appeared—a reasonable place for a hot drink before quarters were readied. I never partake in games of chance, and seldom bet on sports, but the Albuquerque Downs gave me more than I bargained for. Not the seating, the reasonably priced bar with wifi, nor the anxiously calm aura of the sportsbook—but the snowy parking lot found littered with the broken glass of the Charger’s driver-side window.
A haze of fog and snowflakes made visibility poor, biting winds encouraging a full jacket zip and hoodie pulled overhead. A perfect place for a thief. My Charger must have looked like a treasure trove to the trained eye of the parking lot raider: a backseat full of laptops and esoteric electronics, the kind of thing only a mad scientist or cyborg spy would possess.
Maybe I wasn't dealing with a run of the mill thief? Was I being tailed or surveilled by a more clandestine opp? A jealous and deranged propman from a rival TV production? Speculation about the fiend who wronged me had to wait. The more pressing matter was a 30 minute trek with no driver-side window in a blizzard.

Ten painful minutes later, a frontage road led me to a Mom and Pop truck stop. There I secured a tarp and duct tape remedy. My luggage and valuables were safe in the trunk. The only things stolen were the broken laptops and empty briefcases — items that had sparked the theft, yet might now justify reimbursement. My precious vacuum tubes were untouched.
I was starved and felt wild and feral. A voice called out to me.
“I have it here, brother.”
A man with two silvery braids matching the rings on his impossibly thick fingers gestured toward a crock pot and pump-thermos by the register.
“Carne adobada burritos… and piñon coffee. A man like you could have two or three.”
It was like nothing I had ever tasted. The red chile in the small flour tortilla sparkled, rich and dark — the color of ancient desert blood. The braised pork was sweet, spicy, and tender. The coffee nutty with hints of cinnamon that warmed me and brought tears to my eyes.
“It’s Chimayó chile,” he said. “Pretty fuckin good, eh?”

The cold loosened its grip. That night, in the humming warmth of the La Quinta, I dreamed:
A strange mutant landscape. An old American gas station beneath an over-white sky. The clerk stands behind the counter, unmoving — bulbous head, heavy features, his shirt stretched tight across improbable flesh. I hand him my buck fifty. He nods.
At the pump, the nozzle clicks hollow.
Empty.
Beyond the asphalt a bleached landscape — irrigation pivots abandoned, the air lizard-dry. Figures wander without urgency. No wind. No traffic. Only the sense that something yet can be squeezed from the bone dry electric air.
I wake with the taste of carne adobada still lingering in my mind followed by one word:
Chimayó.*
To be continued?
*Read our February 2026 issue of The Blotter for our full entrée on Chimayó: https://blotter.herodose.cc/february-2026
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STOREWIDE SPRING SALE! 33% OFF EVERYTHING!
We’re making room for new batches—our favorites: Chimayo Red & Green, Chiltepin and Nambe, but also some new additions to the Hero Dose family. We bring fresh chiles to the table, and that's our promise.
SALE! GET 33% OFF EVERYTHING!
Any Chile Oil, 4-Pack or T-Shirt
This might be your last chance to grab our popular four-pack from last season’s cook!
Once it’s gone—it’s gone.


RECIPE CORNER
Here at Hero Dose HQ, located at the exact meridian of the most powerful ley line intersection in the Los Angeles Basin, the weather has abruptly shifted from a desert winter lashed by cool, drying winds to a precocious springtime. The stew pot has been cast aside. The warm and occasionally hot afternoons are calling for zesty, spicy, herby things you can eat directly out of a tupperware with a big spoon while standing in front of the fridge at 3pm.
Which brings us to the electric herbaceous zing of our Chimayo Verde.
Once you take a peek behind the green door, don’t be surprised if you find yourself back at the fridge for another spoonful.


Spicy Salmon Poke w/ Chimayo Verde
If you know us, you know we have a deep appreciation for anything bright, punchy, and unapologetically alive with flavor. And, really, nothing does that for us more than fresh, raw salmon.
Ingredients:
1 lb Sushi Grade Salmon (Wild or Sustainably Farmed)
1/4 cup cilantro, finely chopped (with stems!)
1/2 avocado, cut into approximately 1/4 inch cubes
2 tbsp finely shredded red onion
2 tbsp finely sliced scallion (use both greens and whites)
1 tbsp black sesame seeds
Optional: Diced cucumbers, radish, mango, green cantaloupe sprouts, and/or blood orange, to taste
Sauce:
2 tbsp Hero Dose Chimayo Verde
2 limes, juiced, with zest
2 tbsp soy sauce
Salt to taste
Obtain a fine cut of Sashimi Grade Salmon. Hero Dose collected this one from Dry Dock Fish Co. at Los Angeles area farmers market. Cut into approximately 1/2 inch cubes.
Combine poke components in a large bowl. Whisk sauce vigorously in a small bowl, noting that it will not truly emulsify and remain in oil/water tension, which is just fine, and dump on poke.
Toss to combine. Serve with warm steamed white rice, on top of a lightly dressed salad, or in tacos.







Hero Dose Green Chile Farro Feta Salad
Ingredients:
1 cup cooked and chilled farro (we like Anson Mills Heirloom Farros or Bob's Red Mill, an employee owned company!)
1/2 cup feta cheese, cut into small cubes (you want a wet, spreadable feta for this one, as opposed to the dry and crumbly style, so the feta juices can contribute to the dressing)
1 shallot, finely sliced lengthwise
1/2 cup roughly chopped mint leaves
Dressing:
1 garlic clove, microplaned
3 tbsp Hero Dose Chimayo Verde
1 tsp fish sauce
1 tbsp white wine vinegar
Salt to taste
Combine farro, feta, sliced shallot, and mint in a large bowl and toss to combine. Whisk dressing until nicely emulsified. Pour dressing over salad and toss to combine. Salad will improve in a sealed container in the fridge overnight and then hold at peak power for about three days.

THE MARCH RIDDLE
A pie rite on the window sill
But alas it isn’t toothsome
A fool’s love it does receive
Despite its lack of bosom
What hook and crook hath mistook
Upon earth split asunder
A glistening fortune for alchemists
And rosicrucian wonder
What catches the eye
But cannot buy
A heart of precious metal
Cheap in shops you can’t escape
For a thrifty price to settle
But the loot that’s mine is just for me
It never was for sale
For it contains the memories
I have gained on dusty trails
What is it?*
*Answer in next month’s Blotter.
Subscribe to The Blotter!
Get exclusive free updates, stories and recipes on our monthly newsletter.
Follow us on instagram @herodosechileco for more!




