Chad Borseth grew up in rural Southern Arizona, roaming the hills, learning about the plants, picking up clues to what was edible, such as mesquite and Emory acorns. This past January, he started Sky Island Spice Company to introduce others to some of the flavors unique to the Sonoran Desert. It’s Carolyn here today to introduce you to another of the small entrepreneurs who are sharing their knowledge and enthusiasm for local desert products.
One of Chad’s products is solar-evaporated Sonoran Sea Salt. “It’s got a unique blend of minerals,” he says, “and lower sodium. But it’s high in magnesium and potassium. It also has a different mouthfeel.” People who like to rim their margarita glasses with salt, will go for his prickly pear and lime salt.
Because of the nature of wild supplies (that would be Mother Nature), Chad’s stock varies with the season. Through the year he will have granola made with acorns and mesquite, hot cocoa mix made with cacao and powdered mushrooms, and something he calls “nopaliditos,” salt-cured nopal or prickly pear pads. They are reminiscent of the saladitos beloved of Tucson kids. He adds flavor to our native chiltepines by smoking them over mesquite. Chad doesn’t confine himself to the desert; summer finds him in the pine forests looking for mushrooms and plants that grow in the higher altitudes. (No worries about the mushrooms–they are for his own use. The mushrooms in his products come from reliable commercial sources.)
Those with adventurous palates who are willing to be surprised (pleasantly), can sign up for the Sky Island Spice Company subscription box. At this point, Chad is limiting the subscriptions to just fifteen customers. Every month they will receive a box of three special items not in the regular stock. That might include such items as cookies or wildflower tea. The July box included syrup made from manzanita blossoms.
You can find Chad’s products on the web at Sky Island Spice Company or on Facebook.
Here’s an easy recipe to use Chad’s smoked chiltepins. It is from my cookbook Cooking the Wild Southwest: Delicious Recipes for Desert Plants. The combination of chile and chocolate is a favorite of mine and adding the smokiness of both the smoked chiltepins and the chipotle chiles adds a sophisticated taste. Of course, you can add the chiles to your own homemade ice cream, but if time is short, a good quality commercial ice cream works fine.
Easy Chocolate-Chile Ice Cream
1/2 gallon commercial chocolate ice cream
1/4 to 1/2 teaspoon dried and crushed chiltepins, seeds removed
1/2 teaspoon ground chipotle chiles
Transfer the ice cream from the carton in large clumps and transfer to a flat baking pan to soften evenly. (If you try to soften it in the carton, the outside will get too soft while the inside stays hard.)
Meanwhile, crush the chiltepins in a small mortar, removing the seeds. Sprinkle the crushed chiltepins and the ground chipotle chiles over the ice cream and stir to combine. Repack into the carton or transfer into a bowl and refreeze.
Carolyn Niethammer writes about the foods and people of the Southwest. She has just completed a book on why Tucson was named a UNESCO City of Gastronomy. It will be published by the University of Arizona Press in the fall of 2020. Find her books on her website.