Red or Green?

Green.  Always Green.  

It's chile/chili (I've seen it both ways) season here in New Mexico, and August/September brings with it the smell of roasting and the addition of a little spice to our food.  Every year, we buy a bushel of mild (I'm not too tough), and we put it up for the year.  Our local grocery store roasts it for us!

It comes in a garbage bag, hot and ready to eat.

We typically put 8-10 in quart-sized freezer bags and pop them in the freezer for the remainder of the year.

When we're ready to eat some, we thaw them and then cut off the tops.

I like to try to scrape as many seeds away as I can.  I think this takes away some of the spice.

Once I get a big stack, I chop them up.

Finally, I add a little garlic salt and butter to them and warm them in the microwave for about thirty seconds.

They are amazing as a topper to almost any piece of meat.  Here I have them with Tilapia, tomato and avocado.  Green Chili Stew is hard to beat, too.

So, here's our stash for winter.

Come on over and we'll warm you up!