Late summer and early fall are the best times to enjoy chiles and peppers, as we have an abundant local harvest. Here are some of my favorite dishes from the Seasonal Pantry archives.
Fried Chiles Padrons, Shishitos & Jimmy Nardellos are all perfect for frying
Grilled Chiles For when you are entertaining a crowd, outside
On the Chili Trail: An guide to some of our best local producers
Stuffed New Mexico Chilies with Salsa Fresca & Corn Tortillas
Hawaiian Chile Water An all-purpose condiment that adds a bright spark of savory heat to everything from simple rice to poached eggs and kalua pig
Shakshouka, Eggs baked in spicy tomato sauce with paprika and poblanos
Simple Fall Succotash, with poblanos instead of green beans