The nights are getting cooler and it is time to start making that chili for after the ballgame or family gatherings. Chili is a great showcase for healthy, indigenous foods as all the major ingredients originate in the Americas: beans, tomatoes, onion and peppers. The meat can be turkey, chicken, ground beef (European addition) or buffalo meat.

This month we will focus on peppers, both hot and sweet. These hardy plants are probably the only things still producing well in the late summer gardens. Capsaicin is the chemical that makes hot peppers hot. It is a natural expectorant and decongestant making hot peppers a popular home remedy for colds and coughs. Research is also revealing that it can act as a blood thinner, stimulant for digestive juices (meaning that it can actually help protect the stomach lining from the harmful acids that cause ulcers) and a factor in lowering bad cholesterol.

Both sweet and hot peppers are rich in the antioxidants beta-carotene and vitamin C. The red or yellow sweet peppers contain more vitamins than the green ones, but all are good sources and can be eaten raw for maximum benefit.

Homemade Salsa

2 medium tomatoes, coarsely chopped (or 1 small can diced tomatoes)
2 small jalapeno peppers, cut in half lengthwise and thinly sliced
¼ cup minced onion 2 tablespoons minced fresh cilantro
2 tablespoons freshly squeezed lime juice
1/8 teaspoon salt

Combine all ingredients and mix well.; let stand for
at least 30 minutes to let flavors blend. Salsa can
be stored in the refrigerator for several days.