Make your own hot sauce with this quick and easy recipe that incorporates spicy habanero peppers, pineapple and cilantro.

Grilled flatbread pizzas topped with sweet grilled peaches, poblano and jalapeno peppers, goat cheese, Parmesan and basil.

A beautiful summer shrimp salad made with seared shrimp, tomato, avocado, jalapeno, garlic, basil and burrata cheese.

Taco sauce, for any type of Mexican food. It’s also great as a flavorful salsa!

I LOVE the red sauce you get in Mexican restaurants in those plastic squeeze bottles, so I made my own to enjoy at home.

A quick and easy grilled salmon recipe served over lightly grilled Swiss chard, topped with a velvety tropical black bean and banana salsa.

A recipe for creamy guacamole made even BETTER with the smoky flavor of roasted jalapeno peppers and juicy, chunky diced tomatoes.

A unique tropical salsa recipe made with black beans, diced avocado, red onion and velvety just-ripe banana.

A refreshing summer corn salad recipe made with charred corn, Hatch green chiles direct from New Mexico, & blistered cherry tomatoes.

This homemade barbecue sauce brings a wonderful smoky spice with the chipotle peppers and bacon, but slightly sweet.

A summery drink recipe made with muddled blueberries, blackberries and pineapple, with sparkling prosecco and elderflower liquor.

Steakhouse burgers made with beef patties straight from the butcher, topped with spicy pepper jack cheese and tangy BBQ.

Beer Brat Soup with Potatoes, Peppers and Swiss Chard

Grilled Summer Squash with Peppers, Basil and Feta Cheese

Chicken and Pork BBQ Skewers with Honey-Sriracha Glaze

Jalapeno peppers sliced, stuffed with shredded chicken and cheese, then wrapped in bacon and broiled or grilled to crispy perfection.

Crab Stuffed Peppers with Lemon-Basil Butter

A recipe for velvety bisque made with roasted red peppers and blue crab caught directly from the Chesapeake Bay in Maryland.

Get your smokers and grills ready for summer with this classic mustard-based barbecue sauce from South Carolina. It goes perfectly with pork.

Take all of your favorite chicken nachos ingredients, stuff them into roasted poblano peppers with loads of cheese, then bake.