Green Chiles Galore

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