Chili Hot

Around mid-August, locally-grown crops like corn, onions, potatoes and cantaloupes become quite plentiful. While the farmers send plenty to the supermarkets and farmer markets, the best place to buy their produce is at their highway stands. In our part of Colorado, US 50 through the lower Arkansas Valley, east of Pueblo, is the place to buy produce. Prices at these stands are quite reasonable, the quantities very generous, and the quality excellent.

One product that is highly sought after are chili peppers. The variety ranges from the mild to the hot. Our neighbor, Angie, had bought two bushels of peppers in early September at one of the produce stands on US 50, near Rocky Ford. True to her character, Angie was kind enough to share her bounty of peppers with us, bringing two bags of roasted chili peppers along with two large onions.



Of course, chili peppers can be used with practically any dish. The most important part is to make sure to roast the peppers and remove the seeds and stems before use.

Our first use of the peppers was to make our own salsa.


In this particular jar, nine chili peppers were used.

The recipe: add to the diced peppers, a 16-ounce can of diced tomatoes, 1/3 of an onion, and a half clove of garlic. Make sure you do not go overboard on the onion and garlic as not to overpower the chili flavor. Put everything into a 1-quart saucepan and bring to a boil. Once it begins to boil, reduce the heat and simmer for 30 minutes. Cover the saucepan until ready to serve.

The heat factor on this jar: Hot