Serrano Chile

A savory medley wrapped up in fresh and delicate Vietnamese rice rolls.

Tender, chewy Vietnamese rice rolls with a sweet-and-sour nước chấm dipping sauce.

This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

The longer this cabbage relish ferments, the better it’s going to taste.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde. 

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture.

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

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

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

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