Green Chiles Galore

By • October 17, 2012 • 0 Comments

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We can handle the zucchini bounty (grilled, shaved, fried into fritters, baked in breads), and, of course, the endless tomatoes. But green chiles? There's only so much salsa a person can take.

Thank the foodie heavens for Food & Wine's Grace Parisi, who developed a green harissa recipe that's more bright than spicy -- and tastes good on just about everything. Including tacos. Give salsa a rest. 

Baa Baa Green Sauce from Food & Wine

Photos by Lucy Schaeffer

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