I had a crisper drawer full of chile peppers from various September and October CSA deliveries.
The jalapeno’s had kept their brilliant green color, a few other varieties had turned a bright red, a couple had taken on an orange hue and some were gold and yellow.
I threw them all on a baking sheet, broiled them, turning until charred, and placed them in a plastic bag to steam. The skins pretty much fell off, only a couple of spots needed a knife to clean them. Never use water to remove peels from charred peppers, it washes off a lot of the flavor. I chopped them up and ended up with this fabulous plate full of brilliant fall colors.
I put the chilies into a sauce pan, added a couple cups of chicken broth, a teaspoon or more of cumin, a shake of Mexican Oregano and some finely chopped cilantro leaves and let it simmer for about fifteen minutes.
Using some of the chilie’d broth thickened with some flour, adding some salt and pepper, I adjusted seasonings and I had some quick green chili for a breakfast of green chili and eggs. Sided with some oven fries, a small tomato that has somehow survived on the kitchen counter, a warmed flour tortilla and finished with a sprinkle of Mexican crumbling cheese we had a wonderful meal.
We’ve had a beautiful Fall with mild temperatures, so after breakfast we leashed up the dogs and headed out for a walk. Leaving our neighborhood we walk the path up the hill through the open space. On this clear day we had a nice view of Downtown Denver. Most of our open space areas have been left in natural Colorado prairie grasses and brush. The copper grouping in the center is Scrub Oak that you’ll find blanketing the hillsides along the front range.
Along the path, some not so native small trees were showing off.
And heading down the hill we have a nice view of Mt. Evans tipped with white from our first snow fall.
Green Chili and Eggs…It’s What’s for a Fall Breakfast.