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“Red or Green?”
That’s the question asked at pretty much every taqueria and takeout taco or burrito place when you pick up your order – and if they don’t ask, you can usually expect to find a tiny container of one of each tucked inside the bag.
Salsas are a cornerstone of the Sonoran-style cuisine local to the Sonoran Desert along the Arizona-Mexico border. They are part of the Sonoran region’s collective identity. Salsa means “sauce” in Spanish, so technically all sauces are salsas. I first learned how to make salsa from the Flores family, who have been serving salsas at their Tucson restaurants for over 100 years.
Salsa in this region reflects both collective and personal influences, from Native American to Spanish to Mexican to U.S. occupation. Each has shaped the cuisine in many ways, but through it all, salsa remains a staple. There are local salsa recipes that have been passed down for five generations or more. The sauces and salsas in the Sonoran Cooking’s Salsa 101: Beyond Red or Green e-book are a few of my favorites.
Red or green is an important question, but it’s just the beginning.
This fully illustrated collection of salsa recipes from the Sonoran Desert region north of the Arizona-Mexico border showcases Tucson’s regional culinary influences. The recipes are compiled from my four published cookbooks and my recipes.jackiealpers.com website, and the collection includes brand-new recipes published here for the first time.
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Sonoran Cooking: Salsa 101 Sample Pages
About Jackie Alpers
Hi! I am Jackie Alpers, a noted expert and one of the leading voices on the Sonoran-style regional cuisine of southern Arizona, a highly acclaimed professional food photographer, and the author of four cookbooks including the multiple award-winning Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona (West Margin Press, 2020).
I have spent over 30 years researching and developing an extensive body of recipes inspired by my experience living and eating in the Sonoran Desert region of the Arizona-Mexico borderlands. My food writing and photography of the Tucson region’s food scene for the Food Network and major media outlets over the past two decades is part of what put Sonoran cuisine on the national radar.
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