Recipes by Perlita, Family & Friends


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)


​​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


                                          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.

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

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.


                                 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.


                               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.                                 


                               ​Avocado, Green Onion, Cheese & Sour Cheam

SERVINGS:       4-5   


By: Southwest Salsa Co.


                                    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


                                    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​


                                        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.

                                         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 )  

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


By:Southwest Salsa Co.


                                         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


                                         *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 

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 ! 
                                           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

                                           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.

                                          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. 
                                          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    
 * 3 Cups Chicken Broth from Cooked Chicken  ~  Not Both !                      

                                           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


By: Southwest Salsa Co.

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


                                            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


By: Southwest Salsa Co.


                                              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 !
                                             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. 
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.

                                                 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 

                                                  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.

                                                Cook Chicken, Shred and set aside.                                     
                                                Melt margarine or butter in large pot, add flour and stir till it looks like a paste. 
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

By: Southwest Salsa Co.

                                              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

                                              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 !

                                              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.


                                          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

 *  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


                                        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


Monday ~ Sat:  9am - 6pm
Sunday: Closed & Some Holiday's


            (541) 213-2511 

Copyright © Southwest Salsa Co. All rights Reserved.