Fruity frills of strawberry surround a core of black New Mexican chiles, with cinnamon and clove emerging the longer one sniffs. There's nice tension between the fruit flavors and the nearly bell pepper greenness. Throw a chill on it and serve with barbecued pork.
A fifth generation Californian originally from San Jose, Matt Kettmann covers California’s Central Coast and South Coast for the magazine. He is also the senior editor of The Santa Barbara Independent, where he’s worked since 1999, has written for the New York Times, Time Magazine, Wine Spectator, and Smithsonian, and co-founded New Noise Santa Barbara, a music festival.Email: firstname.lastname@example.org.