Fresh-Chile Hot Sauce
Eva Kolenko
For the most vibrant, striking hue, stick with one type of pepper.
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
This velvety white wine sauce imparts tangy, rich flavor to everything it touches.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.