Summer is the perfect season to cook with fresh, vibrant peppers. From sweet bell peppers to spicy jalapeños, they add bold flavor and color to any dish. Elevate grilled vegetables or tacos with chili garlic oil—a simple infusion of dried chilies, garlic and oil that brings smoky heat. For a creamy, cooling contrast, try poblano crema by blending roasted poblanos with sour cream or Greek yogurt, lime juice and a touch of garlic. These two sauces complement grilled meats, summer salads and all kinds of dishes in between, making peppers a versatile star ingredient for flavorful, seasonal cooking.
Chili Garlic Oil
Prep time: 5 minutes | Cook time: 10 minutes
Ingredients:
- 1 cup avocado oil
- 4 tsp garlic, minced
- 1 tbsp onion flakes
- 1 tbsp red pepper flakes
- 1/4 tsp salt
Directions:
Heat oil over medium heat in a small saute pan. Cook the garlic for 5-7 minutes, until golden and fragrant. Remove the pan from heat and let sit an additional 3 minutes to continue cooking. Stir in the remaining ingredients. Store in the fridge in an airtight container for up to two weeks.
Poblano Crema
Prep time: 15 minutes | Cook time: 10 minutes
Ingredients:
- 3 poblano peppers, halved, with stems and seeds removed
- 2/3 cup sour cream or plain Greek yogurt
- 1/2 cup cilantro, loosely packed
- 2 cloves garlic, minced
- 1 lime, zested and juiced
- 1/4 tsp salt
Directions:
Preheat oven to high broil. Place peppers cut side down on a baking sheet. Broil for 5 minutes, until charred. Once cool enough to handle, transfer peppers and remaining ingredients to a blender or food processor. Blend until smooth. Store in an airtight container in the refrigerator for up to a week.
