Native foods and recipes

1) Chiltepin chiles: very hot, pea-sized red peppers, usually dried and crushed.

Cost: $5 for one spice jar.

Salsa Casera:

1 c. chiltepines

4-5 garlic cloves

1/4 tsp. salt

1/2 tsp. Mexican oregano

1/2 tsp. coriander seed

1/2 c. cider vinegar

1/2 c. water

Combine all ingredients in a blender. Puree on high 3-4 minutes. Refrigerate one day to blend flavors. Use in soups, stews, beans, tacos or tostadas. Keeps well in refrigerator.

2) Amaranth: seeds are often used in coffee cakes, muffins, nut loaves or pancakes. Heated in oil, the seeds become the world's smallest popcorn, and may be used in salads or drizzled with honey as a snack.

Cost: $5 for one 4 oz. box of popped seeds.

3) Tepary beans: A traditional bean of the Tohono O'odham, it has a sweet, nutty flavor and a creamy texture.

Cost: $4 for one pound.

Tepary spread (serve with crackers or vegetables, as you might hummus)

2 c. cooked, drained teparies

1 stalk celery

1 large carrot

1 onion

2 t. oil

2 cloves garlic, minced

1/4 c. sunflower seeds

2 t. wheat germ

1 t. soy sauce

1 t. wine vinegar

1/4 tsp. each basil, oregano, cumin

2 t. chopped green chiles

Chop vegetables and saute in oil with garlic. Grind sunflower seeds to a meal in a food processor or blender. Combine beans, cooked vegetables, sunflower meal and remaining ingredients except chiles; process until smooth. Fold in chiles.

* Recipes courtesy of Native Seeds/SEARCH. Products available for purchase at its store, 526 N. Fourth Ave.