Chile, Tomato, and Charred Red Onion Salsa
Marcus Nilsson
When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
A steak dinner that’s more about the sauce than the meat.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.