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 Chiles with Corn Tortillas & Salsa Fresca

Stuffed New Mexico Chilies with Salsa Fresca & Corn Tortillas

Hawaiian Chile Water is both delicious and very easy to make

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

Oven Ratatouille

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