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August 2025 Food Festival: Jalapenos

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Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In July, we’re spotlighting bell peppers—vibrant, sweet, and at their summer peak. This month’s recipe combines roasted red peppers with toasted hazelnuts for a velvety romesco sauce that’s equal parts earthy and bright. Whether you spread it, spoon it, or dip into it, it’s a summer essential.

Want more seasonal ideas? Explore the full Food Festival series here.

Ingredient Spotlight:

Jalapeños are one of the most widely used chili peppers in the world, prized for their mild-to-medium heat and bright, grassy flavor. In peak season during late summer, they’re incredibly versatile—great raw, roasted, or pickled. Removing the seeds and membranes reduces their heat, allowing their true flavor to shine through. Whether you’re after a touch of spice or something bolder, jalapeños let you dial it in just right.

What Is Salsa Verde?

Salsa verde translates to “green sauce,” and the ingredients can vary depending on the region. In Latin American cuisine, it’s typically made with tomatillos, chiles, and herbs. In this Peruvian-inspired version, we swap the tomatillos for a creamy base of sour cream and olive oil, blending in fresh cilantro, jalapeños, garlic, and lime juice. The result is a bright, herby, tangy sauce that adds richness and zing to anything it touches.

Artwork by Danica Andler, August 2025

Recipe: Peruvian Salsa Verde

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Ingredients

  • 3 jalapeños, seeded and stemmed

  • 4 cloves garlic

  • 2 bunches cilantro

  • 1 qt sour cream

  • 1 c olive oil

  • 1 Tbsp fresh lime juice

  • 1 bunch green onions, chopped

  • salt, to taste

Procedure

Place all ingredients into a blender and blend until smooth. Season to taste. Store under refrigeration for up to four days. Great as a condiment for your favorite sandwich.

Pro Tips from Our Chefs

🌶️ Tame the heat

If you prefer a milder sauce, remove not just the seeds but also the inner white membranes—that’s where most of the heat lives.

🍋 Brighten with lime

Always use fresh lime juice, not bottled. It adds essential acidity and a pop of citrus that balances the richness of the sour cream.

How to Use It: Serving Suggestions

  • Spread it: Use in place of mayo on sandwiches, wraps, or burgers.

  • Dip it: Serve as a dip with plantain chips, crudités, or roasted potato wedges.

  • Drizzle it: Spoon over grilled chicken, fish, or tacos for a fresh, creamy finish.

  • Swirl it: Stir into rice bowls, grain salads, or scrambled eggs for extra punch.

  • Toss it: Use it as a dressing for a chilled corn or black bean salad.

From Our Farm to Your Table: Meet Katchkie Farm and Our CSA

The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.

Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.

Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →

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