A much-loved classic at Campo, the Los Poblanos restaurant, this jam's fire-roasted green chiles are balanced with sugar and apple cider vinegar to bring a deliciously sweet heat to any dish. Expert tip: Spread a layer of Green Chile Jam on thick-cut toast before topping with mashed avocado, a fried egg and a sprinkle of Chimayó Salt.
Designed in 1932 by John Gaw Meem and set among 25 acres of lavender fields, enormous cottonwood trees and lush formal gardens, Los Poblanos is one of the most magnificent historic properties in the Southwest.
