when life gives you chiles....

make chile rellenos!  These were awesome.

I used a sauce recipe from here, also looked at a Rick Bayless recipe that was very similar.  Fresh tomatoes, some of the last of our puny onions, garlic, jalapenos and serrano peppers, broth, and a little cinnamon.

The chiles are from Bittman's HTCE, but is pretty much like every other recipe out there.  I grilled a bunch of poblano peppers today (extras will be frozen) and chose the biggest and easiest to peel for dinner.  One tip I found useful is to chill the stuffed peppers before frying, it really helps them hold together for the battering and frying (even when they were a bit ragged from the stuffing process). 

Red Rice (a Gourmet recipe) on the side, made with more of our tomatoes, garlic and onions, 3 more serranos, a carrot, some frozen sweet corn, and cilantro.  Everything but the corn and rice was from our yard.

We made it through three frosty nights without a problem in our protected yard this week, and now have lovely weather on the horizon.  It was a bit of a chilly ride to work in the mornings, but I did get to see these--seems worth it.