How to dehydrate chile peppers and grind them into chili powder and custom spice blends. Preserve an abundance of homegrown chiles or buy and dry store-bought fresh chiles when they show up at the market. You can save jars of single-variety powder or mix them into custom chili powders and spice blends. Some varieties of chiles can be expensive and/or hard to find, so don’t let a treasure trove of chiles go to waste.

Homemade Dried Chile Powder

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.

Arizona Cheese Crisp with Green Chile Ranch Salsa

Tucson’s Sonoran style Mexican Arizona cheese crisp made with flour tortillas, roasted Hatch green chile strips and a creamy green chile Ranch salsa. Thank you Fry’s Foods for sponsoring this recipe.

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.