Sonoran hot dog recipe from the James Beard winning American Classics’ Arizona chef, Daniel Contreras. Excerpted from the Taste of Tucson cookbook by Jackie Alpers.
How to dehydrate and grind chile peppers, with recipes for chili powder and custom spice blends using fresh homegrown and/or exotic store bought chiles. Preserve expensive and/or hard to find chiles.
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left.
Learn how to fold crunchy rainbow sprinkles into lightly sweetened butter, and turn any breakfast into a celebration.
This chunky guacamole recipe from the Taste of Tucson cookbook is spicy, salty and creamy – yet crisp and bright with lots of citrus and a tiny bit of crunch.
I started with my old standby non-fat Greek yogurt, as well as buttermilk which is naturally low in fat. To that I added chives along with onion flakes, a clove of garlic, Parmesan cheese and more.