Chile peppers sing the song of the America southwest. Oh, sure, some varieties scream like an angry heavy metal band, while others comfort like a folk singer, but the chile's rustic flavor and warm tingle harmonize beautifully. For generations, cooks in the southwest have used the chile to create a symphony of flavors, and I can hardly wait for the next performance.

Autumn is here and the chile harvest is at its peak. Rustic and zesty, savory and soothing, chiles not only flavor, they harmonize a dish. Succumb to their music and feel the true spirit of the Southwest.

You can roast chiles one at a time with tongs over the kitchen stove, but it's just as fast and easy to roast a dozen.

Place chiles on your grill over a medium high flame, tend and remove them as they become well charred and blistered all over. Place in a paper bag and close until they're cool enough to handle. Remove from bag and peel skin away with fingers or a paring knife.

You could do an entire bushel in about an hour. Roasted chiles freeze well, and the skins actually peel more easily after roasting. Place whole roasted chiles in zip-lock bags, removing as much air as possible, and freeze for up to one year.