It’s Hatch Chile season!

Over the years, I’ve written a lot about my favorite pepper, which is grown only in southern New Mexico’s fertile Mesilla Valley, where perfect conditions allow the chile to develop an intense earthy flavor.

Hatch Chiles are only available in August and September, so time is running out! Melissa’s Produce is roasting the chiles at select locations around the country. Click here to see if there is a roasting event near you.

I doubled down on the Hatch Chiles in this recipe for Hatch Chile Cornbread Waffles with Watermelon & Hatch Chile Salsa. This savory cornbread waffle is also a great base for meat or fish. I served it with grilled chicken for a twist on traditional Chicken and Waffles.

I wanted gluten-free Hatch Chile Cornbread Waffles, so I used Bob’s Red Mill 1-to-1 Baking Flour, but you can also use regular flour along with the corn meal. I also used fish sauce in the Watermelon and Hatch Chile Salsa to add some umami saltiness, but you can add salt to taste.

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Here’s how they do the roasting:

  A video posted by Mama’s High Strung (@mamashighstrung) on Aug 23, 2015 at 1:24pm PDT

Poblano peppers are magical.

I’m sure you’ve dived into a plate of them, roasted and stuffed with deliciously gooey cheese. You’ve probably also chipped-dipped the heck out of them in a mild salsa.

Oh… but they’re so much more. They can help you eat healthier and lead a better life (well, eat healthier anyway). Like in this recipe for Fettuccine with Poblano Alfredo.

The poblano peppers add an interesting depth of flavor to this Alfredo sauce and help thicken it. The cream and butter are gone, but you’ll never miss them. I substituted milk for the cream and olive oil for the butter… and let the poblano peppers do all the rest. You’re welcome.

Here’s the recipe… you’re going to love it!

Don’t worry; I’ve still dosed this Fettuccine Alfredo recipe with freshly grated Parmesan cheese. I mean, it’s an Alfredo after all.

I’m not a heretic. (OK…maybe a little bit.)

Here’s one recipe you really need to know how to make: aïoli (pronounced “eye-oh-lee”).

Why do you need this creamy garlic-infused sauce in your kitchen know-how arsenal? Because it’s one of those condiments that can bring a little zip to so many dishes… and there are little ways you can change it to give it a bit more “WOW.”

Like when I added a few roasted Hatch Chiles.

I made Fried Green Tomatoes to go with my Hatch Chile Aïoli. But you can serve this full-flavored sauce with fish or chicken… or add a spoonful or two on top of fresh steamed vegetables to give them a kick.

Making aïoli is similar to making homemade mayonnaise, but a lot easier if you use a food processor or blender. Speaking of mayo, I sometimes use Hatch Chile Aïoli instead of mayonnaise in potato salad for a real taste sensation!

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Like this recipe? Then you’ll love Red Chile Sauce (Salsa de Chile Guajillo)

This is the weekend!

There’s so much summer produce in the markets you’ve just got to get out, buy some and throw it on the grill. Here’s a handy-dandy grilling chart for guidance.

Remember! Grilling time has a lot to do with how you cut the produce, the type of grill you’re using… and the temperature of the grill.

Watch your veggies carefully so they don’t burn. A little charring goes a long, long way.

What’s your favorite vegetable to grill?

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