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.
Condiments
How to Dry & Mill Chile Peppers for Spice Blends
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 Hot Salsa Recipe From the Taste of Tucson Cookbook
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.
Sriracha Lime Vinaigrette Salad Dressing
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.
Rainbow Sprinkles Compound Butter
Learn how to fold crunchy rainbow sprinkles into lightly sweetened butter, and turn any breakfast into a celebration.
Sonoran Style Chunky Guacamole
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.
Bear Canyon Ranch Dressing
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.
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About Jackie Alpers
