Secret Recipe

                   SOUTHWEST
          SALSA COMPANY

SECRET FAMILY RECIPES

                                      HABANERO COOKIES
                                                                                        By: Southwest Salsa Company

                            These cookies have a wonderful fruity flavor with a slight warming feeling in your mouth.
                 See Footnotes for heat removing process ~ This results in a wonderful, Fruity-Spicy tasting cookie !

                    INGREDIENTS:
                             10 Habanero Peppers, Seeded and Minced
                                       1 1/2 Cups White Sugar
                                       1 Cup Softened Butter
                                     1 Teaspoon Vanilla Extract
                                       2 Eggs
                                       2 3/4 Cups All Purpose Flour
                                       1 Teaspoon Baking Soda
                                       1 Teaspoon Salt
                                       1/2 Teaspoon Cinnamon

                    PREPERATION:
                              Pre-Heat Oven to 325 degrees F or (165 degrees C)
                                        In a large bowl, mix the peppers, sugar, butter, vanilla and eggs. Beat until smooth.
                                        In a separate bowl, sift together the flour, baking soda, salt and cinnamon.
                                        Stir into the pepper mixture just until combined.
                                        Drop by rounded teaspoons onto un-greased cookie sheets.

                             Bake 10 minutes in the pre-heated oven or until golden brown. Cool on wire racks.

                     FOOTNOTES:
                                          Remove and Discard the stems and Pulp from Peppers.
                                          Mince Peppers and place in a bowl with enough milk to cover.
                                          Place bowl in a mircowave and heat until milk is lukewarm, abt. 25 seconds.
                                          Let sit about 10 minutes to cool.
                                          Discard milk and rinse peppers thoroughly in warm water.
                                          Repeat as Desired !

                      SERVINGS: 24 Cookies

                                               SPANISH RICE
                                                                                                    By: Perla A. Luengas

                      INGREDIENTS:
                            1 1/2 Cups of Long Grain White Rice - * White Rice Only !
                                     1 Tbsp of Olive Oil
                                         Cilantro - Small Handful Chopped
                                      2 Large Cloves of Garlic - Sliced
                                      1/4 Cup of Onions or Scallions
                                      1 Cup of Diced Roma Tomatoes
                                      4 oz. Fresh Diced Jalapeno or 1 Can Diced Jalapeno - Optional
                                      1/2 Cup Bell Peppers Total - Green, Red, Yellow or Orange for Color !
                                      1 Can of Tomato Sauce - 8 oz.
                                   * 1 Tps. of Knorr Chicken Bouillon Powder w/ 3 Cups Boiled Water
                                                                                         or
                                                 * 3 Cups Chicken Broth from Cooked Chicken ~ Not Both !

                 PREPERATION:
                               1 1/2 Cups of Long Grain White Rice in Large Sauce Pan
                                          Brown the Rice w/ 1 Table Spoon Olive Oil, abt. 5-8 Minutes
                                          4 oz. Tomato Sauce
                                          1 Teaspoon of Chicken Bouillon & Add Boiled Water to fill Sauce Pan
                                          1/3 Mined Jalapenos of a 4 oz. Can - Optional
                                          1 Teaspoon Salt - Adjust to Taste !
                                          2 Sliced Garlic Cloves or 1 large Tbsp of Diced Garlic

                                            * Cover with Sauce Pan Lid to Trap Flavor !

                                            Cook 30 Minutes or until Fully Cooked or Till Broth is Evaporated

                       COOK TIME : Abt. 45 Total Minutes

                 OPTIONS: Stewed Tomato, Onions or Mushrooms. Add Benito's Fuego Salsa
                                                  * The More Tomato Sauce, The More Red the Rice is in Color !


            SERVINGS: 6

                                           MEXICAN SPAGHGETTI SAUCE
                                                                                        By: Southwest Salsa Company

                    INGREDIENTS:
                                    1 Pint of Perla's Roasted Peppers Salsa - from Southwest Salsa Co.
                                                  Garlic
                                                   1 - 28 oz. Can Stewed Tomato
                                                   Mushrooms
                                                 Italian Seasonings
                                                  1 Bell Pepper - Green, Yellow or Red
                                                1/2 Onion
                                                  2 Tbsp of Tomato Paste
                                                   Black Olives - Optional
                                                2 Tbsp Olive Oil

               PREPERATION:
                     In a wok Pan or Large sauce pan saute Garlic, Bell Peppers, Onion, Mushrooms for 5 minutes
                            on medium heat.
                            Add tomato paste and stir.
                            Add Stewed Tomatoes, 8 oz. of Perla's Roasted Peppers Salsa, Italian Seasoning
                            and blend well.
                            Simmer on low heat for 10 minutes.
                            Remove from heat and serve over cooked spaghetti or your favorite pasta.

                 OPTIONS: Add Meat or Sausage if desired

                 SERVINGS: 4

                                                 BEAN DIP
                                                                    By: Perla A. Luengas

                INGREGIENTS:
                               1 Large Can Re-Fried Beans or 1 Can of Pinto Beans - Smooshed !
                                            8 oz. of Roasted Tomatillo Salsa : from Southwest Salsa Company
                                            Monterey, Chedder or Pepper Jack Cheese - Your choice !

                PREPERATION:
                          In a large pan cook re-fried beans and 8 oz. of Roasted Tomatillo Salsa  till hot
                                  and bubbly.   Top with your favorite cheese and cover pan, remove from heat.

                                   If using Pinto Beans, heat beans till bubbly then smoosh with a potato masher.
                                   Add Roasted Tomatillo Salsa heat for about 2 minutes.
                                   Top with your favorite cheese. Serve with tortilla chips.

                      SERVINGS: 6

                               TATONKA WING SAUCE
                                                                          By: Southwest Salsa Company
             INGREDIENTS:
                                         1/2 Pint Benito's Fuego Salsa
                                                       12 Chicken Drumettes
                                                       Real Butter Only - Don't use Margerine with Water & Oils
                                                       All Purpose Flour
                                                       White Vinegar
                                                       Paprika
                                                       New Mexico Chili Powder
                                                       Knorr Chicken Bouillon Powder - Use this in place of Salt

            PREPERATION:
                                           Heat all below in Medium Sauce Pan
                                                         1/2 Cup or Stick of Real Butter
                                                          4 Tablespoons Flour or to Desired Consistency
                                                         1/2 Pint Benito's Fuego Salsa
                                                         4 oz. White Vinegar
                                                         1/2 Teaspoon Paprika
                                                         1/2 Teaspoon New Mexico Chili Powder
                                                         1 Teaspoon Knorr Chicken Bouillon Powder

                                              After heated and to your taste, put Chicken Drumettes in a Bowl or
                                                Tubberware container and shake to get Tatonka Sauce to completely
                                              cover Wings.

                SERVINGS:        3-4

                                     CHILI VERDE CHICKEN ENCHILADAS
                                                                          By: Perla A. Luengas

    INGREDIENTS:
                                     Chicken Breasts (2)
                                                 Regular Flour or Wondra Flour
                                                 Chicken Broth or Water
                                                 Corn Tortillas (6)
                                                Roasted Tomatillo Salsa  from Southwest Salsa Co.
                                                 Queso Fresco Cheese or Monterey Jack
                                                 Margarine or Butter

     INGREDIENTS for SAUCE:
                                     2 Table spoons of Margarine or Butter
                                                  2-3 Tablespoons of Flour or Wondra Flour
                                                  2 Cups Water or Chicken Broth is Preferred
                                                  2 Cups Roasted Tomatillo Salsa from Southwest Salsa Co.

      PREPERATION:
                                     Cook Chicken, Shred and set aside.
                                     Melt margarine or butter in large pot, add flour and stir till it looks like a paste.
                                     Add Roasted Tomatillo Salsa and stir, slowly. Add broth or water and bring to just boil.
                                     Turn down heat and simmer for 10 minutes. (sauce needs to resemble gravy).
                                     If too thin, add more flour or water, if too thick add more broth or water.
                                     Simmer a few more minutes then set aside.

                                     Heat up tortillas and place one on top of another on plate using small gravy laddle
                                     spreading small amounts of sauce just covering center of tortilla.
                                     Add the chicken, Queso Fresco or Monterey Jack Cheese, then roll and place in a
                                     cassarole dish, repeat process till done.
                                     Pour rest of sauce over entire enchiladas just covering them.
                                     Top with more Queso Fresco or Monterey Jack, cover with foil and
                                     bake at 350 degrees for 15 minutes or till cheese is melted.

                                     Serve and top with sour cream.

    SERVINGS: 2 - 9" x 9"  - Cassarole Dish
                           4 - 12" x 8" - Cassarole Dish

                                                                 QUICK & EASY QUESADILLA
                                                                          By: Liam Pearce

INGREDIENTS:
                               2 Large Flour Tortillas
                               1 Cup Medium Cheddar Cheese - Grated
                                          1/2 Cup Mixed Pickled Peppers or Giardinara
                                           OPTION: Add Cooked Chicken or Beef - Shredded

PREPERATION:
                                         Heat Flour Tortilla in Large Buttered Skillet Pan
                                         Add Cheddar Cheese and Mixed Pickled Peppers together, then
                                         Add Chicken or Beef if so desired till Warm

                                         Place another Large Tortilla on Top and Flip in Pan
                                         Heat till Crispy and lay onto Cutting Board to Cut into Slices
                                         Use Pizza Cutting Tool and Serve.
                                         Add Our Salsa on Top

SERVINGS:        2

                           JALAPENO POPPERS
                                                                     By: Denice Archuleta

INGREDIENTS:
                                EMBASA - Whole Pickled Jalapenos - About 12-14 in a Can
                                           1/4 Cup of Vegetable Oil
                                         Monterey Jack Cheese Cut into thin 1/4" x 5" Strips for Stuffing
                                         Enriched Un-Bleached White Flour
                                           2 - 3 Large Eggs

PREPERATION:
                                DO NOT RINSE PEPPERS w/ WATER - LEAVE PICKLING VINEGAR on PEPPERS

                                Pull out Seeds and Ribs from Jalapeno Peppers by Cutting Open
                                          Stem End of Jalapeno Peppers. - Do Not Split Open Peppers !

                                         Stuff Peppers with Cut Strips of Pepper Jack Cheese at Open Stem End.

                                         Seperate Egg Whites from Yolk of Eggs. - Set Yolks aside.
                                           Whip Eggs White till Foamy - Very Important !
                                                           * MIXTURE SHOULD RESEMBLE LEMON MARANGE PIE FILLING.

                                            Mix Egg Yolks Back into Batter before Coating Peppers.

                                            Heat Oil in a Large Frying Pan at Medium Heat, not High.

                                           Dip Stuffed Peppers in Flour, then Whipped Egg Batter.
                                           Cook till Golden Brown - About 4 Minutes.

                                           Let Cooked Peppers Dry on Paper Towels till Cool enough to Eat.

SERVINGS:          4

BAKED CHIMICHANGA
By: Perla Luengas

INGREDIENTS:

PREPERATION:

SERVINGS:

MORE RECIPES COMING SOON

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