Salsa Ideas and Recipes
Pineapple Salsa is delicious with ham!
Try Peach or Peach/Mango Salsa with chicken! Place in your crock pot and let it simmer all day.
Salsa is great with nachos, baked potatoes, tacos, fajitas, fish, eggs, potatoes, greens and more!
Mix ½ jar of your favorite Aunt Jan’s SALSA with 8 oz. cream cheese, sour cream or yogurt. Chill & Serve.
Makes a tasty dip to serve with vegetables or crackers!
Black Bean Salsa is scrumptious on baked potatoes or turn a hotdog into a chili dog.
Green Salsa makes a great relish and adds great flavor to your bar-b-que.
Blackberry and Strawberry Salsa adds flavor to pork and beef.
Garlic, Tequila, 3 Pepper Caribbean or Habanero turns any burger into a mouthwatering delight!
Experiment with any flavor. Spices up any dish!
Try Peach or Peach/Mango Salsa with chicken! Place in your crock pot and let it simmer all day.
Salsa is great with nachos, baked potatoes, tacos, fajitas, fish, eggs, potatoes, greens and more!
Mix ½ jar of your favorite Aunt Jan’s SALSA with 8 oz. cream cheese, sour cream or yogurt. Chill & Serve.
Makes a tasty dip to serve with vegetables or crackers!
Black Bean Salsa is scrumptious on baked potatoes or turn a hotdog into a chili dog.
Green Salsa makes a great relish and adds great flavor to your bar-b-que.
Blackberry and Strawberry Salsa adds flavor to pork and beef.
Garlic, Tequila, 3 Pepper Caribbean or Habanero turns any burger into a mouthwatering delight!
Experiment with any flavor. Spices up any dish!
Taco Dip16 oz. sour cream
16 oz. cream cheese 2 packs taco seasoning mix 2 cups Aunt Jan’s Salsa 2 cups shredded cheese Shredded lettuce Chopped tomatoes Mix sour cream, cream cheese and taco seasoning mix. Spread in bottom of cake pan or glass dish (looks very nice on round glass platter). Spread salsa over top and add lettuce, tomatoes, cheese. Serve with your favorite tortilla chips. |
Click file below (Adobe PDF) for complete file of recipes!
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Salsa Strips
1 tube (8 oz) refrigerated crescent rolls
2 Tbsp Dijon mustard
3/4 cup Aunt Jan’s Salsa
1 cup shredded mozzarella cheese
Optional: Finely chopped cilantro
Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Spread mustard and salsa on each rectangle.
Bake at 350 for 10 min. Sprinkle with cheese; bake 8-10 minutes longer or until golden brown. Cool for 10 min. Cut each into four strips; sprinkle with cilantro if desired. Yield: 16 appetizers.
2 Tbsp Dijon mustard
3/4 cup Aunt Jan’s Salsa
1 cup shredded mozzarella cheese
Optional: Finely chopped cilantro
Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Spread mustard and salsa on each rectangle.
Bake at 350 for 10 min. Sprinkle with cheese; bake 8-10 minutes longer or until golden brown. Cool for 10 min. Cut each into four strips; sprinkle with cilantro if desired. Yield: 16 appetizers.
Salsa Sloppy Joes
1 pound ground beef
1-3/4 cups Aunt Jan’s Salsa
1 can (10 ¾ oz) condensed tomato soup, undiluted
1 Tbsp brown sugar
8 hamburger buns
Cook beef over medium heat until no longer pink; drain. Stir in Aunt Jan’s Salsa, soup and brown sugar. Cover and simmer for 10 minutes or until heated through. Spoon 1/2 cup onto each bun. Yield: 8 servings
1-3/4 cups Aunt Jan’s Salsa
1 can (10 ¾ oz) condensed tomato soup, undiluted
1 Tbsp brown sugar
8 hamburger buns
Cook beef over medium heat until no longer pink; drain. Stir in Aunt Jan’s Salsa, soup and brown sugar. Cover and simmer for 10 minutes or until heated through. Spoon 1/2 cup onto each bun. Yield: 8 servings
Chicken Nacho Dip
2-1/2 cups cubed chicken breast
1 can (16 oz) refried beans
1 cup Aunt Jan’s Salsa
3/4 cup chopped onion
2 cups shredded cheddar or Colby-Monterey Jack cheese
In a large saucepan on top of stove or in microwave safe dish in microwave, combine chicken, beans, Aunt Jan’s Salsa and onion; heat through. Place in a serving bowl, sprinkle with cheese. Serve with your favorite tortilla chips. Yield: 4 cups
1 can (16 oz) refried beans
1 cup Aunt Jan’s Salsa
3/4 cup chopped onion
2 cups shredded cheddar or Colby-Monterey Jack cheese
In a large saucepan on top of stove or in microwave safe dish in microwave, combine chicken, beans, Aunt Jan’s Salsa and onion; heat through. Place in a serving bowl, sprinkle with cheese. Serve with your favorite tortilla chips. Yield: 4 cups
Nacho Salsa Dip
1 pound ground beef
1/3 cup chopped onion
2 pounds processed cheese (Velveeta), cubed
1 jar Aunt Jan’s Salsa
1/4 tsp. garlic powder
Tortilla chips or cubed French bread
Cook beef over medium heat until no longer pink; drain well. Transfer to a greased 3 qt. crock pot, stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread. Yield: 7 cups
1/3 cup chopped onion
2 pounds processed cheese (Velveeta), cubed
1 jar Aunt Jan’s Salsa
1/4 tsp. garlic powder
Tortilla chips or cubed French bread
Cook beef over medium heat until no longer pink; drain well. Transfer to a greased 3 qt. crock pot, stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread. Yield: 7 cups
Habanero Chicken Dip
16 oz whipped cream cheese
2 large cans chunk white chicken (10 oz cans)
1 cup Ranch or Blue Cheese salad dressing
1/2 cup Aunt Jan’s Habanero Salsa***
2 cups shredded cheese cheese
Place all ingredients in small crock pot, let cook on low 3 hours stirring occasionally. Serve warm with tortilla chips, crackers, vegetables, or cubed bread.
*** May substitute Aunt Jan’s Tequila, Garlic or 3 Pepper Caribbean salsa
2 large cans chunk white chicken (10 oz cans)
1 cup Ranch or Blue Cheese salad dressing
1/2 cup Aunt Jan’s Habanero Salsa***
2 cups shredded cheese cheese
Place all ingredients in small crock pot, let cook on low 3 hours stirring occasionally. Serve warm with tortilla chips, crackers, vegetables, or cubed bread.
*** May substitute Aunt Jan’s Tequila, Garlic or 3 Pepper Caribbean salsa
Cheesy Chicken Dip
4 c. cooked chicken
1 lb. Velveeta cheese
1 can cream of chicken soup
8 oz. cream cheese
1 c. real mayonnaise
2/3 c. Aunt Jan’s Salsa
1 Tbsp. garlic powder
1/4 c. chopped onion
Combine ingredients in microwave safe bowl. Mix well. Cook at 1-2 minute intervals, stirring well until melted. Serve with tortilla chips or crusty bread.
*Can also be rolled up in flour tortillas and baked, then topped with desired toppings.
1 lb. Velveeta cheese
1 can cream of chicken soup
8 oz. cream cheese
1 c. real mayonnaise
2/3 c. Aunt Jan’s Salsa
1 Tbsp. garlic powder
1/4 c. chopped onion
Combine ingredients in microwave safe bowl. Mix well. Cook at 1-2 minute intervals, stirring well until melted. Serve with tortilla chips or crusty bread.
*Can also be rolled up in flour tortillas and baked, then topped with desired toppings.
Southwestern Chicken Pizza
1 medium onion, julienned
1 medium green pepper, julienned
1/4 c. water
1 tube (13.8 oz.) refrigerated pizza crust
1-1/4 c. Aunt Jan's Salsa
2 packages (6 oz. each) ready-to-use Southwestern chicken strips
2 c. (8oz.) shredded Mexican cheese blend
1/4 tsp. Garlic powder
1/4 tsp. dried cilantro flakes
Combine onion, green pepper and water in microwave safe bowl. Cover and cook on high for 2-4 minutes or until vegetables are crisp-tender; drain well. Unroll pizza crust onto a greased baking sheet, stretching gently to form a 14-in. x 10-in. rectangle. Spread with Aunt Jan's Salsa. Top with chicken and onion mixture. Sprinkle with cheese, garlic powder and cilantro.
Bake at 400 for 15-20 minutes or until crust is golden and cheese melted. Cut into squares. Yield: 8 slices
1 medium green pepper, julienned
1/4 c. water
1 tube (13.8 oz.) refrigerated pizza crust
1-1/4 c. Aunt Jan's Salsa
2 packages (6 oz. each) ready-to-use Southwestern chicken strips
2 c. (8oz.) shredded Mexican cheese blend
1/4 tsp. Garlic powder
1/4 tsp. dried cilantro flakes
Combine onion, green pepper and water in microwave safe bowl. Cover and cook on high for 2-4 minutes or until vegetables are crisp-tender; drain well. Unroll pizza crust onto a greased baking sheet, stretching gently to form a 14-in. x 10-in. rectangle. Spread with Aunt Jan's Salsa. Top with chicken and onion mixture. Sprinkle with cheese, garlic powder and cilantro.
Bake at 400 for 15-20 minutes or until crust is golden and cheese melted. Cut into squares. Yield: 8 slices
