Email us and let us know some of the creative ways you have experienced our salsa.

Because our product is made with Fresh Vegetables, is Fat Free, and contains No Preservatives, you can be generous with its use. Salsa, Texas Fire Roasted Salsa can be used not only with chips, but also as a dipping sauce, as well as a topping on a variety of foods.


From RL in Spring, Texas

3-4 cups - Shredded cooked turkey meat
2 Cups - Chopped onions
1 Green pepper, chopped
3/4 cup - Chicken or turkey stock
1 can (35 oz) - Stewed Tomatoes, crushed
2 (16 oz) jars - Salsa, Texas Fire Roasted Salsa - HOT (or MEDIUM, MILD)
2 (15 oz) cans - Kidney beans, drained
4 Garlic cloves, chopped fine
1 tbsp - Ground cumin
1 tspn - Dried oregano
2 tbsp - Tomato paste (optional-thickener)
1/4 cup - Olive oil (approximately)
Salt & Pepper to taste
Shredded cheddar cheese and chopped red onion for garnish

Step 1

Gather large 8 quart pot, add olive oil, then cook green pepper and onion over medium-high heat, and stir until golden, approx. 5 minutes.
Add garlic, chili powder, cumin and cook, while stirring, for another minute or two longer. Add more olive oil if necessary.

Step 2

Add Salsa, Texas Fire Roasted Salsa - HOT, MEDIUM or MILD (Heat preferred), stewed tomatoes, tomato paste, kidney beans, salt, pepper, cooked turkey meat, and chicken or turkey stock. Bring to a simmer and reduce heat to low. Then simmer for an hour, uncovered.

Step 3

Salt to taste. Serve and top with chopped red onions and shredded cheese.


EASY THAI CHICKEN (slow cooker)

From Shelly M. in Spring, Texas

2.5lbs - Chicken Pieces (I prefer organic)
1 Cup - Salsa, Texas Medium Gourmet Fire Roasted Salsa
1/4 Cup - Organic Peanut Butter
2 Tblsp - Lime Juice
1 Tblsp - Soy Sauce
1 Tspn - Minced Fresh Ginger
2 Tblsp - Fresh Cilantro
1/2 Tblsp - Peanuts Chopped Hot Cooked Rice (Organic Long Grain or Quinoa or Basmati Rice)

Step 1

Place Chicken in Crockpot
Combine Salsa, Texas Fire Roasted Medium Salsa, Peanut Butter, Lime Juice, Soy Sauce and Ginger, and pour over Chicken.

Step 2

Cook on Low for 8-9 Hours, or on High for 3-4 Hours, or until the Chicken is cooked

Step 3

Serve the Chicken and Sauce over the Rice and Sprinkle with Peanuts and Fresh Cilantro




From Shelly M. in Spring, Texas

12 Asparagus Links - chopped 1" pieces
1 Package Mushrooms - sliced 1/4" pieces
3 stalks of Celery - cut to 1/4" pieces
1/4 Large Sweet Yellow Onion-sliced to thin consistency
1 Jar Salsa, Texas Gourmet Premium Fire Roasted Salsa-Mild or Medium
1 Box, 8 oz. Quinoa Spaghetti Pasta - Gluten Free
Olive Oil

Sautee the asparagus, mushrooms, celery and onion ingredients in Olive Oil,1-2 tbsp, till desired texture, approximately 5-10 minutes. Set aside.

Add 4 quarts water to a Pot and bring to boil. Add 2 tbsp. Olive oil to water (optional).
Add Pasta to water and return to boil, stirring frequently, for 6-9 minutes.

Drain and Rinse and place in a sauce pan.
Add the sauteed vegetables, 2 tablespoons Olive Oil (optional), 4-8 ounces of Salsa, Texas Mild or Medium Salsa and mix with spaghetti. Incredible!!!



Presented by Chef Daniel Vercher

4 filets of fresh cod or tilapia
1 package of corn tortillas
2 cups of Mayo
1 jar of Salsa, Texas Mild
1 Cabbage
1 Purple Onion
2 Limes
2 tablespoons of tomatoes (chopped)
1 tablespoon of Kosher salt
1 tablespoon of coarse pepper
Cilantro (chopped)
Olive Oil

Mix 2 cups Mayo with 1/3 cup of Salsa, Texas Mild
Squeeze 1 lime in and refrigerate

Shred cabbage
Add chopped cilantro, chopped tomatoes, and lime juice
Salt and pepper to taste Toss and refrigerate

Season fish with salt and pepper, and add a little lime juice and cook in hot pan with olive oil on high heat until outside is brown

Turn heat down and add (as desired) Salsa, Texas and simmer until fish is flaky and falls apart

Heat tortillas and assemble to liking, but remember top with remoulade and Salsa, Texas on the side.

The Salsa, Texas Remoulade is a great sauce for fish and vegetables. Remember for this remoulade, no other salsa will do. This will mess the recipe up. I make this recipe all the time for my kids and we can not keep enough salsa in the house. My kids wouild put it on there Cheerios if I let them!!



These next two wonderful Cajun Recipes have been graciously brought to you by Chef Irvin Richardson...cookin' with mega love! The Woodlands, Texas


1 Yellow Onion
1 Green Onion-Chopped Fine and Separate for Garnish
1/2 Stock Celery
1 Green Pepper
2 Jars - Salsa, Texas Gourmet Fire Roasted Salsa - Mild
2 Cups - Chicken Stock
2 Links - Andouille Sausage, Cut in Quarters, 1/2" Width
2 Cups - Diced Ham
2 Cups - White Rice (1 lb.)

Cut up Onions, Celery and Pepper to about 1/2 inch size. Set these aside. Cut up Ham and Sausage and place in a separate bowl.

Dry Spices:
1/8 Cup - Salt
1/4 Cup - Pepper
1/4 Cup - Garlic Powder
1/4 Cup - Onion Powder
1/4 Cup - Cayenne Pepper
1/4 Cup - Paprika

Mix all of these dry ingredients together and set aside.

Take the Dry Spices and Mix with Ham and Sausage.

Sauce pan: sautee onions, celery and pepper until they carmelize. Add sausage, ham and Salsa, Texas Gourmet Fire Roasted Mild Salsa and let cook for 5 minutes. Then add Chicken Stock, and let come to a boil. Let the Roux thicken to the consistency of a stew. Then let simmer, on low, for 10-15 minutes.

Separate pot: cook white rice, 2 cups. Boil 4 cups of water. Add white rice and stir. Turn to low, place lid on pan and let the water evaporate until rice is cooked, about 7-10 minutes. Put in strainer and rinse with cold water. Place in bowl.

Once done, place in a stainless steel bowl and transfer the jambalaya sauce to the rice. Pour in only about half and save extra jambalaya sauce because the rice will absorb it quickly. When ready to serve, ladle an extra ounce or two of jambalaya sauce on top of your serving. Then sprinkle with green onion. And there you have it, the pie'ce de re'sistance of your cooking experience.

*The word "Jambalaya" is derived from 3 different languages:

Jamba - is a French word for Ham
La - Acadian derivative, idiosyncratic. They say "la" before everything. For example: "la onion", "la sausage", etc.
Ya - is an African word for Rice.


1 Yellow Onion
1 Green Onion - Diced for Garnish and Separate
1/2 Celery Stock
1 Green Pepper
Minced Garlic

Cut up and dice to 1/2 inch consistency. Mix and set aside.

1 Jar - Salsa, Texas Gourmet Fire Roasted Salsa-Mild or Medium, depending on heat level preferred.
2 Lbs. - Shrimp, peeled and deveined. Reserve shells for stock.
2 Tablespoons - Chicken Base
Cook White Rice (See Jambalaya Recipe)

Dry Spices:
1/8 Cup - Salt
1/4 Cup - Pepper
1/4 Cup - Garlic Powder
1/4 Cup - Onion Powder
1/4 Cup - Cayenne Pepper

Mix all dry spices on shrimp and set aside.

Take the Dry Spices and Mix with Ham and Sausage.

Sauce Pan: Sautee onions, celery, pepper and minced garlic. Carmelize for 5 minutes. Add Salsa, Texas Fire Gourmet Fire Roasted Salsa.

Separate Pot: Insert Shells and Cover with 1-2 cups of water. Bring to boil. When shells get pink, turn off. Strain the stock into the creole sauce with the Salsa and the Spices.

Add 1-2 tablespoons chicken base for flavor. And make a Roux for that as well. Boil, then simmer for 10-15 minutes. Then add shrimp, cook for 10 minutes or until shrimp is pink.

Take a mold, like one used for cup cakes, and fill with white rice. Turn upside down and place on your plate. The shape of the mold will remain, then add your Shrimp Creole sauce around your mold, and sprinkle the green onions on top of the white rice.



From Amelia M. in Nacogdoches, Texas

1 Large Avocado - halved and mashed
3 Large Heaping Tablespoons of Salsa, Texas Fire Roasted Salsa Medium
Salt and Pepper to taste, if you desire. Although not necessary.

Enjoy with your favorite Chips, Tacos or Fajitas. Tastes Fantastic! Awesome and Healthy!!



From Janet Anderson

Squeezed lime over wild salmon filet. Add generous amount of your salsa over filet and then top with a thin layer of spicy monterey jack cheese. Place in a hot cast iron skillet and cook for about 9 minutes in a 400 degree oven. It is fabulous!!! Serve with green rice (cilantro/parley rice) and guacamole. AMAZING!!! AWESOME!!



From Roseanne G. Scott

1 pound fresh hamburger meat
1 cup salsa (Salsa, Texas - Medium Fire Roasted Salsa)
1 can (8 ounces) crescent dinner rolls
1/2 to 1 cup shredded sharp cheddar cheese

Preheat oven to 350 degree F. Cook hamburger meat in nonstick skillet over medium heat about 10 to 15 minutes until meat is no longer pink, stirring to break meat into small pieces, drain excess grease.

Stir in salsa.

Press crescent roll dough onto bottom of 9 inch pie place, up side and on rim to form a crust. Spread hamburger mixture evenly over crust; sprinkle with cheese. Bake 18 to 20 minutes or until crust is browned.

Best served with chips and remaining Salsa and a salad.

It's a Quick Meal for 6 to 8 people in 30 minutes. Great for people on the go!!



From Angie D. in Houston, Texas

1 jar of Salsa, TX
3 chicken breasts browned on all sides
1/2 cup white wine
1/2 chicken broth (or water)
1 tbsp chili powder
Salt and pepper to taste

Slow cook for 5 1/2 hrs. Serve with warm tortillas, sour cream, and fresh cilantro.




From Shelly M. in Spring, Texas

1 Large Baked Potato
1/2 Cup Salsa, Texas Fire Roasted Salsa-Medium
1/2 Cup Cilantro, Chopped
1 Lg. Tomato, Chopped
1/2 Cup Grated Cheese-Colby or your Favorite Cheese

Bake potato to your liking. Open the potato, pour in Salsa, Texas and mix. Top with cheese, chopped fresh tomato and cilantro.

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