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
See what other Food52 readers are saying.