At our house, autumn in the kitchen means huge cauldrons of bubbling tomatoes on their way to salsa. Then, when my wife has recovered, in come the cardboard boxes of apples which go out the end of our Kitchenaid processor as applesauce, headed towards gleaming canning jars. By then the weather should be cooling and on busy intersections of our town you will find pickup trucks with chiles from Hatch, New Mexico. Next to the truck are round, spinning cylinders where propane burners roast the chiles, creating an addicting aroma of smoke and spice.
The roasted chiles can be used in practically any dish (except maybe Key Lime pie). There is however one absolutely superior way to serve these green delights. Wash off the hard, burnt, outer core. Split the chiles and pull out the seeds. Next coat the chiles in flour. Fry them up in a iron pan with some corn or olive oil. Meanwhile have some shredded cheddar cheese ready to melt on top just as they're finishing up. Serve hot with dollops of sour cream. I didn't use the term "addicting" lightly. My wife used to buy a couple bags - now they smoke up the car as she brings them home by the bushel and into the freezer where, hopefully, we'll have enough chiles to get us to next September.