Chili Peppers

At this time of year, some folks drive to the mountains to see the aspens turning gold. A couple weeks ago, we drove to Pueblo, Colorado, to buy fresh roasted chilies. Both are traditions in this region.

Who needs a dozen pounds of chili peppers? We do! They are a staple in Colorado cooking. My husband's cousin Dave took us to his favorite chili stands.

We picked the heat we wanted, the quantity, and watched them being roasted.

That's important. Chili peppers must have their skins burnt before they achieve proper chili-ness. You peel off the skin, remove the seeds, and they're ready to use. Or freeze. We have an entire year's worth of chilis in our freezer. Next fall, we'll make the trip again to chili-land.

The produce stands are quite impressive. You can purchase all manner of local fruits and vegetables. The Pueblo area is farming country.

​My husband and I enjoy spicy food. His father grew up east of Pueblo, and was a fan of pinto beans with jalapenos. We will use all our chilies before it's time to replenish them next year around this time.

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