Vibrantly red with mild piquancy and earthiness from New Mexico dried chile powder and ground cumin, this chile sauce is the perfect balance to the cheesy, fried relleno, simple fried eggs, or tacos.
Hatch chiles stand out for their balanced sweet heat that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean (whose aunt married into the Franzoy family, who first commercialized Hatch chiles in the early 1900s) uses the roasted chiles to make Hatch chiles rellenos, oozing with asadero cheese. Whipped egg whites give the simple batter a delicate structure; it fries up golden brown and airy, encasing the flavorful Hatch chiles. Fold the egg whites into the batter just before frying to keep it nice and fluffy. Try this with Grandjean's quick and easy homemade red chile sauce.
At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta. Slideshow: More Pepper Recipes