The most famous chile in France is piment d’ Espelette, or the Espelette 
pepper, and it has become a cultural and culinary icon in the French 
part of Basque country. At first the Espelette farmers formed 
cooperative enterprises to protect their interests, and eventually they 
applied to the National Institute for Trade Name Origins for an 
Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was 
granted to Espelette peppers and products, giving it the same protection 
as more famous names, such as Champagne sparkling wine. Only ten 
villages are allowed to use the name “Espelette”: Espelette, Ainhoa, 
Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur 
Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000 
acres. Piperade is a colorful pepper sauce that is only spicy when made 
in the Basque region. This simple but delicious sauce is often served at 
the Celebration of the Peppers in the village of Espelette. Serve it 
over boiled potatoes and green beans.

Of course we have our own New Mexican version of pesto! It’s a topping for pasta but also can be added to soups, stews, and rice. Although we have specified cilantro in this recipes, you can use the traditional basil or even Italian parsley. Pecans, another New Mexican crop, can be substituted for the piñon nuts.

Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!

Because of the marinade, this recipe requires advance preparation.

Do not peel the peaches. The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

Because scallops cook so quickly, they’re ideal for cold weather cooking. Try to get day boat or dry-packed scallops (scallops that haven’t been treated with sodium tripolyphosphate (STP) which causes the scallops to absorb water, increasing the weight and the price of the scallop). “Enhanced” scallops won’t sear properly due to the excess liquid.

This is by far the most unusual barbecue sauce in Latin America. Because 
it contains fresh avocados, it must be used immediately and cannot be 
stored. Use it to marinate and/or baste grilled or barbecued shrimp, 
beef slices, or chicken.

Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe. This cooked salsa is an example of the New Southwestern style of cooking, and it would accompany grilled chicken or fish. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.