EASY CAMPFIRE CORNBREAD
By: Southwest Salsa Co.
INGREDIENTS: 1 Package Bob's Red Mill Cornbread Mix or any Variety of your choice.
1 Jar Campfire Black Bean & Corn Salsa from Southwest Salsa Co.
Cheese of your choice ( Cheddar, Pepper Jack, Mozzarella )
PREPARATION: Follow instructions on Muffin Mix Box, once done, place a Muffin in a small bowl, heat up some
Campfire Black Bean & Corn just until warm, pour over Muffin'(s), add cheese of your liking, ENJOY !!
OPTIONS: Sliced Jalapeno Peppers, Chopped Green Onions, Sour Cream or Greek Yogurt ~ (All Optional)
SERVINGS: 6
Nopal~ (Cactus Leaves) ~Summer Salad
By: La La - Dinuba, CA.
INGREDIENTS: (1) - #10 Can of Nopalitos (Smart Food Service (Cash & Carry)) - ( Diced Nopalitos and Add to Mixing Bowl )
* Very Important: Rinse Nopalitos with Water and Drain. Refrigerate for about 2 Hours before adding all ingredients *
1 Green & Red Onion
1 Red Bell Pepper
Cilantro - ( abt. 1 Bunch )
Jalapeno Pepper
1 Lemon
Queso Fresco Cheese
PREPARATION: MIX WELL
1 Cup Green & 1 Cup Red Onion - Chopped
1 Cup Red Bell Pepper - Chopped
1/2 Cup Cilantro - Chopped
1 Seeded Jalapeno Pepper - Cut Up
ADD Juice of 1 Lemon - Add Lemon Zest for more Flavor
1/2 Cup Shredded Queso Fresco Cheese
Sea Salt
Black Pepper
Garlic Powder
Mix Well in Large Bowl
GARNISH: Garish with rest of the Queso Fresco Cheese and add an Sliced Avocado
* TRY Our Liam's Gringo Salsa on the Side !
CORNED BEEF and CABBAGE TACOS with
GUINNESS HORSERADISH CREAM SAUCE - Not just for St. Patrick's Day left-Overs
By: Southwest Salsa Co.
Corned beef and cabbage tacos with Guinness horseradish cream sauce. The sauce really accents the
flavors in the corned beef. I am not kidding you, this sauce is amazing. These tacos are the perfect way
to use up your left over corned beef, but it’s also a great way to serve it in the first place. The choice is yours.
Either way, you’ll need cooked corned beef for the tacos.
We cooked it in a mixture of Guinness, water (1 can Guinness + 1 quart water), and the spice packet.
I followed the directions, and then chopped it up. You could really prepare the corned beef using any method
though – boiling, roasting, slow cooking.
PREP TIME: 20 MINS
SERVES: 8
INGREDIENTS:
⅓ cup sour cream
⅓ cup light mayonnaise
¼ cup Guinness
3 teaspoons fresh horseradish
2 teaspoons spicy brown mustard
1 teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon pepper
2 cups cooked, chopped corned beef, heated
1 package coleslaw mix
8 multigrain tortillas
INSTRUCTIONS
To prepare the sauce:
1. In a small bowl, whisk together the Sour Cream, Mayonnaise, Guinness,
Horseradish, Spicy Brown Mustard, Vinegar and Salt & Pepper.
CAMPFIRE SWEET POTATO CHILI
By: Southwest Salsa Co.
INGREDIENTS:
1 Onion
1 Bell Pepper ( We use Yellow or Orange)
1 Large Sweet Potato
4 Cloves Garlic
1 16 oz. Jar of Campfire Black Bean & Corn Salsa - ( By: Southwest Salsa Co. )
15 oz. Can Black Beans
15 oz. Can Diced Totatoes
2 1/2 Cups Vegetable Broth
1 Tbsp. Chili Powder
2 Tsp. Cumin
1 Tsp. Smoked Paprika
Salt to Taste
OPTIONAL: Chipotle, Cayenne Pepper or More Chili Powder.
PREPARATION:
Dice Onion and Bell Pepper. Peel and Dice Sweet Potato. Mince Garlic.
In a stock pot over medium heat, saute Onion and Bell Pepper for 6-7 minutes.
Add Sweet Potato, Chili Powder, Cumin and Smoked Paprika. Saute for 3 minutes.
Add Garlic and saute 1 minute.
Add 1 jar of Campfire Black Bean & Corn Salsa.
Add Vegetable Broth and Diced Tomatoes with juice from can.
Rinse and drain beans. Add to stockpot, add a little more broth if desired.
Increase heat and bring to a boil, cover, reduce heat and simmer for abt. 25 minutes, stirring occasionally.
Adjust seasoning if needed and Salt to Taste.
TOPPINGS:
Avocado, Green Onion, Cheese & Sour Cheam
SERVINGS: 4-5
VEGAN CHORIZO ~ Made with CAULIFLOWER
By: Southwest Salsa Co.
INGREDIENTS:
1 Medium Head of Cauliflower, trimmed and cut into Florets
1/2 cup packed Sundried Tomatoes ( in oil)
1 tablespoon Paprika
1 1/2 teaspoons Garlic Powder
1/2 + 1/8 teaspoons Sea Salt or to your taste.
1 teaspoon Ground Coriander
1 teaspoon Dried Oregano
1/2 teaspoon Cumin
1/2 Turmeric
1/2 teaspoon Dried Thyme
1/4 teaspoon Cayenne Pepper
1/8 teaspoon Ground Cinnamon
1 tablespoon Olive Oil
HEMP HEARTS SOUR CREAM: If you prefer to use or to your taste
1/2 cup Hemp Hearts (Seed)
1/3 cup Water
2-3 teaspoons Apple Cider Vinegar or to Taste
1 1/2 teaspoons Fresh Lime Juice
1/4 teaspoon Sea Salt
PREPARATION:
1 Finely Grate the Cauliflower Florets by Hand or by using a food processor.
* ( If you use food processor, DO NOT use the grater attachment, just pulse it.)
* We just get a bag of Grated Cauliflower Rice from COSTCO.
Pack Sundried Tomatoes into a measuring cup, press down with your fingers, and drain
off excess oil. Add the Sundried Tomatoes to processor- pulse 10-20 times to incorporate.
Add the Paprika, Garlic, Sea Salt, Coriander, Oregano, Cumin, Turmeric, Thyme, Cayenne
Pepper and Cinnamon to a large bowl. Add the Cauliflower mixture to the bowl and use your
hands to massage the Spices into the mixture.
Heat Olive Oil in a large non-stick skillet over a Medium-High heat. Add in the caulilflower
mixture and cook for 30-35 minutes or until crumbly and browned, stirring every few minutes
but more frequently in the last 10-15 minutes of cooking. Also you may need to reduce to medium
towards the end of cooking to prevent burning.
* The Chorizo is ready once mixture is crumbly and browned.
NOTE: * If your Not Vegan, you can add 2 Beaten Eggs to the mixture in LAST 5 Minutes of Cooking Time
PREPARATION for HEMP SOUR CREAM:
Add Hemp Hearts, Water, Apple Cider Vinegar, Lime Juice and Sea Salt to a High-Powered
Blender. Blend on High for 2-3 minutes or until smooth and Creamy. Pour into a bowl and refrigerate
until ready to use. ~ It will thicken as it cools !
SERVINGS: About: 8 Tacos We Recommend trying our BENITO'S FUEGO SALSA
NICE and EASY MARGARITA's - You can enjoy the Party Now !
By: Matina @ 541 trends - Formally Fabulous Finds in Bend, OR.
INGREDIENTS:
1 - Fifth of White or Clear Tequila
1 - (12 oz.) Can Frozen Concentrated Limeade - ( *Only the Limeade, Don't Add Water to can )
1 - 2 Liter Bottle of Diet or Regular Squirt
Mix in a Large Punch Bowl, Cover & Freeze Over-Night
Serve with a Ladle into 9 oz. Clear Solo Cups next day.
SERVINGS: About 20 - ( No One really Knows )
CAMPFIRE BLACK BEAN & CORN PASTA SALAD
By: Southwest Salsa Co.
INGREDIENTS: 1 lb. Pasta Shells - (1 Box)
(1) - 16 oz. Jar of "Campfire Black Bean & Corn Salsa" By: Southwest Salsa Co.
1/2 Cup Fresh Shredded Parmesan Cheese
PREPARATION: Bring to a Boil 4 Quarts of Water
Add Pasta and Cook till Tender - ( al dente )
Drain well, then add 1/2 the Jar of Campfire Black Bean & Corn Salsa, not all of the Pt. Jar.
Mix the Parmesan Cheese into the Shells & Salsa.
Mix well till combined and Chill for 1- 1/2 to 2 Hours.
NOTE: If Salad is too dry, just add a little more Salsa
SERVINGS: About 8
SPAGHETTI SQUASH
By:Southwest Salsa Co.
INGREDIENTS:
1 Medium Squash ( Cut in Half & Deseeded )
1 Tbsp. Olive Oil
Salt & Pepper to Taste
Cheese ( Your Choice, Goat Cheese, Feta, Mozzarella )
1 Jar Campfire Black Bean & Corn Salsa - Try Our: Southwest Salsa Co.Brand
PREPARATION:
*PRE-HEAT OVEN to 400 degree
Slice Squash in half lengthwise and Scoop Out Seeds, Drizzle Halves with the Olive Oil and Season with Salt & Pepper.
Place Cut Side Down on Baking Sheet and Roast until tender abt. 45-50 Minutes.
Remove Squash from Oven, place Squash in a Deep Bowl, Pour Half Salsa on Each Half of Squash Top with your
Choice of Cheese.
Place Back in Oven with Broiler on Low and Heat just Until Cheese Melts and Salsa Warms about 5 Minutes.
SERVINGS: 2
HABANERO COOKIES
By: Southwest Salsa Co.
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
PREPARATION:
Pre-Heat Oven to 325 degrees F
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: About 24 Cookies
SPANISH RICE
By: Southwest Salsa Co.
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 & Orange for Color !
1 Can of Tomato Sauce - 8 oz.
* 1 Tbsp. of Knorr Chicken Bouillon Powder w/ 2 1/2 Cups Boiled Water
or
* 3 Cups Chicken Broth from Cooked Chicken ~ Not Both !
PREPARATION:
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 our: Benito's Fuego Salsa
* The More Tomato Sauce, The More Red the Rice is in Color !
SERVINGS: About 6
LATIN SPAGHETTI SAUCE
By: Southwest Salsa Co.
INGREDIENTS:
1 Pint of Perla's Roasted Peppers Salsa - from Southwest Salsa Co.
3 Cloves of Minced 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
PREPARATION:
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: About 4
BLACK BEAN DIP
By: Southwest Salsa Co.
INGREGIENTS:
1 Large Can Re-Fried Beans or 1 Can of Pinto Beans ~ Smashed !
8 oz. of Roasted Tomatillo Salsa : By: Southwest Salsa Co.
Monterey, Chedder or Pepper Jack Cheese - Your choice !
PREPARATION:
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 smashed with a potato masher.
Add Roasted Tomatillo Salsa heat for about 2 minutes.
Top with your favorite cheese. Serve with tortilla chips.
SERVINGS: About 6
CHILI VERDE CHICKEN ENCHILADAS
By: Southwest Salsa Co.
INGREDIENTS:
Chicken Breasts (2)
Regular Flour or Wondra Flour
Chicken Broth
Corn Tortillas (8)
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 Chicken Broth
2 Cups Roasted Tomatillo Salsa from Southwest Salsa Co.
PREPARATION:
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 and bring to just boil.
Turn down heat and simmer for 10 minutes. (sauce needs to resemble gravy).
If too thin, add more flour, if too thick add more broth.
Simmer a few more minutes then set aside.
Heat up tortillas and place one on top of another on plate using small gravy ladle
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
casserole 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: 3 - 9" x 9" - Casserole Dish
8 - 12" x 8" - Casserole Dish
JALAPENO POPPERS
By: Southwest Salsa Co.
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
PREPARATION:
* 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: About 4
BAKED CHIMICHANGA
By: Southwest Salsa Co.
INGREDIENTS:
4 Cups Diced Cooked Chicken Breast - Divided
1 ½ Diced Onion - Divided
1 Ibs. Monterey Jack Cheese, Shredder - Divided
1 - (6oz.) Can Sliced Black Olives - Divided
4 Cups Refried Beans - Divided or (1) - 28oz. Can
1 Cup Cooked White Long-Grain Rice
6 - (12 inch) Flour Tortillas
TOPPING: * Use Southwest Salsa Co. Roasted Tomatillo Salsa for Green Sauce.
ENCHILADA SAUCE - Green Sauce or Red Sauce - See Options Below
2 Tbsp. Butter / Margarine
1 to 2 Tbsp. Flour - (White Flour / Rice Flour or Wondra)
1 ½ Cups Chicken Broth
1 Tbsp. Garlic Powder
PREPARATION:
Cook Rice as desired and Set Aside (White Rice or Spanish Rice) – See Spanish Rice Recipe on Web-Site)
Heat Tortillas in Large Skillet to soften and make easier rolling of Chimichanga.
Spoon equal amounts of the following onto each Tortilla:
Chicken ~ Rice ~ Beans ~ Cheese ~ Diced Onions ~ Olives
Roll Tortilla Tucking Sides in to prevent filling from spilling out. (Do Not Overfill)
Place in Greased 9” X 13” Casserole Dish.
Brush each Chimichanga lightly with Olive Oil or Butter.
Bake in Pre-Heated Oven at 400 Degrees (F) for 20-30 minutes.
Last 10 minutes Broil on High, Flipping over once till Golden Brown & Crispy !
In Sauce Pan melt Butter / Margarine; add Red Chili Powder or Roasted Tomatillo Salsa.
Blend well, mix in Flour until Blended. Add Chicken Broth & Garlic Powder.
Bring to Light Boil, turn down heat and simmer till thickened.
* If too Soupy just add more Flour till desired thickness.
Place Chimichanga on Serving Plate and pour Enchilada Sauce over it.
Serve with Guacamole & Sour Cream, Spanish Rice & More Beans.
SERVINGS: About 4 Large Chimichanga
OPTIONS: Red Sauce: 1 oz. Red Chili Powder - (New Mexico or California Chili Powder)
* Do Not use Both Roasted Tomatillo Salsa and Red Chili Powder.
Authentic Mexican cuisine you make at home
Recipes by Perlita, Family & Friends
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Sunday: Closed & Some Holiday's