Serrano Chile

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Why choose between verde and roja salsa when you can have both?

This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

This is the condiment version of those summer sandals you want to wear with everything.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.

This spicy, sour, salty, crunchy mix isn’t your typical roasted bar nuts recipe.

Coconut cream gives this soup velvety richness.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

The tangy-spicy yogurt sauce here means no more boring carrots.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Combined with coconut milk, it’s the base for your next Thai curry.