Beverages
Salsa Senorita Classic Margarita
2 oz tequila (use the silver)
1 oz triple sec
1 oz fresh lime juice
1 oz sweet and sour mix.
Rim martini or margarita glass with salt. In a cocktail shaker, add ice, tequila, lime juice, triple sec and sweet and sour
mix. Shake and pour into martini glass. Serve with a jalapeno stuffed olive.
Salsa Senorita’s Mexican Martini
2 oz green chili or jalapeno infused tequila (see Extras on how to make)
1 oz fresh lime juice
1 oz triple sec
1 oz sweet and sour mix
Rim martini or margarita glass with salt. In a cocktail shaker, add ice, tequila, lime juice, triple sec and sweet and sour
mix. Shake and pour into martini glass. Serve with a jalapeno stuffed olive.
Salsa Senorita’s Michelada
1 lime, cut into quarters
Kosher salt
2 dashes Worcestershire sauce
3/4 teaspoon Salsa Senorita (make sure Salsa is blended smooth)
1 cup Mexican pilsner-style beer
Ice
Rim the outside of a tall, chilled pint glass with 1 quarter of the lime. Pour salt on a plate. Press the rim of a glass into
the salt to rim the edge. Squeeze the rest of the limes into the glass. Drop the limes in the glass. Add the Worcestershire
sauce and Salsa Senorita. Fill glass with ice, add beer, and stir. Note: The salt cuts back on the beer's carbonation, so
your beer won't develop much of a head.
Senorita’s Spicy Sangria
A super summertime delight! Great complement for a summer afternoon filled with chips, salsa and Salsa Senorita
guacamole recipe.
Ingredients
1 Bottle of red wine (consider a Malbec from Argentina to fit the spicy palate)
1 Chili pepper or jalapeno (seeds removed and diced)
1 Lime cut into wedges
1 Lemon cut into wedges
1 Orange cut into wedges
1 Mango diced into cubes
½ cup honey or sugar
2 tsp. Mild Salsa Senorita – Blended Smooth
1 or 2 shots of Rum
2 cups of Club Soda or Citrus flavored cola, (for those who prefer a little more sweet)
Pour wine in the pitcher and squeeze the juice wedges from the lime, lemon and orange into the wine. Toss in the fruit
wedges (leaving out seeds if possible) and add diced mango, honey/sugar, Rum and Salsa Senorita to the mix. Chill
overnight. Add citrus soda or club soda just before serving. If served right away, use chilled red wine and serve over lots
of ice.
Beverages, (cont.)
Cucumber Mojito
½ lime fresh lime juice
½ lime cut into wedges
3 to 4 sprigs of mint leaves
1 tablespoon of sugar
½ cucumber, peeled and pureed
2 oz. white rum
4 oz. club soda
Puree cucumber in a blender or food processor (mixture will be foamy). In a cocktail shaker, muddle fresh limes and
mint. Add fresh lime juice, sugar, cucumber puree, white rum and club soda. Shake and pour over ice. Garnish with
mint and lime.
Paloma
1 lime fresh lime juice
2 oz tequila
8 oz Fresca
Salt the rim of a glass and fill with ice, squeeze fresh lime into glass, add tequila and Fresca. Garnish with fresh lime.
Appetizers
Salsa Senorita's Authentic Guacamole
2 to 3 ripe avocados
1 tsp. minced garlic
1 tbsp lemon juice
½ cup Salsa Senorita
Salt to taste
Tortilla chips
In a bowl mash avocados. Add garlic, lemon juice, salt and Salsa Senorita. Serve with your favorite tortillas chips or use
as a topper for salads. Enjoy!
Senorita Black Bean Dip
2 cans of black beans drained
8 oz Greek yogurt
1/2 jar of Salsa Senorita
Mix ingredients in a bowl and serve with your favorite tortilla chips. Another variation: place all ingredients in a
blender until smooth and serve with fresh veggies.
Salsa Senorita Con Queso
32 oz Velveeta cheese
1 jar of Hot Salsa Señorita
5 oz evaporated milk
Tortilla chips, Flour Tortillas
Combine all ingredients into a microwavable bowl. Melt through and serve with tortilla chips. This is sure to be a party
favorite! Another option: add cooked breakfast sausage.
Salsa Senorita Corn Soufflé’ Dip
2 cans Mexican corn drained
2 cups of mayonnaise
2 cups of shredded parmesan cheese
2 cups of shredded Monterrey Jack cheese
1/2 jar of Salsa Senorita (any variety)
1 bag of Fritos
Combine all ingredients into an oven safe dish and bake at 350 for 25-30 minutes until the top is lightly brown. Serve
with Fritos.
Salsa Senorita’s Mexican Bruschetta
2 Medium tomatoes, diced
2 medium avocados, diced
4 oz of Salsa Senorita
¼ cup lemon juice
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon sugar
¾ teaspoon salt
Toasted bread rounds
Combine all ingredients; toss gently to coat well. Cover and refrigerate several hours to blend flavors, stirring
occasionally. Scoop on toasted bread, or use as an accompaniment to burritos or pinto beans.
Appetizers, cont.
Mexican Flag Dip
Salsa Senorita Guacamole (see recipe below)
8 oz Sour cream
16 oz Salsa Senorita (any variety)
8 oz Black beans
1 sm. Can black olives (whole)
1 spray of rosemary
Tortilla chips
Divide a rectangular pan into thirds. Spread guacamole on one side, Salsa Senorita on the opposite side and sour cream
in the middle. This should resemble the colors of the Mexican flag. In the top center arrange olives and black beans in
the shape of the “eagle” that is on the flag and place sprigs of greens below.
Salsa Senorita Jalapeno Poppers
12 large jalapeno peppers
2 to 3 oz Goat cheese, softened
¼ cup Monterrey Jack cheese
5 diced scallions
3 cloves of chopped garlic
12 strips of bacon
Could also use cream cheese as a variation*
Step 1: After washing peppers, cut off the tops and carefully clean out the seeds and ribs. Rinse with water again and
dry. Note: When working with chili’s rinsing or washing in water the peppers will lose their natural oils which could
reduce heat. Cut bacon into pieces and cook until crispy. In a small bowl, combine the goat cheese and Monterrey Jack
cheese, scallions, garlic and crumble bacon. Place filling in piping bag w/ larger round or star tip. Fill each jalapeno
with the cheese mixture until the filling just reaches the top without over filling. Optional: top with crispy bacon bits.
Step 5: Bake at 350 temperature for about 40 minutes. Peppers should be wrinkly and soft.
Grilling Option:
Step 6: After Step 4, wrap the peppers with bacon strips. Be sure to wrap bacon ends around the top of the jalapeno and
secure with toothpicks. This will keep the cheese from running out. Grill at medium temperature until bacon is crispy.
Salsa Senorita’s Deviled Eggs with Pickled Jalapenos
8 large eggs
¼ cup finely chopped red onion
2 tablespoons plain 2% reduced-fat Greek yogurt
1 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 tablespoon Salsa Senorita (any variety)
¼ teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons finely chopped pickled jalapenos
Use a steamer pan to steam eggs. This makes perfectly cooked and easy to peel eggs. Bring water to a boil over
medium high heat. Steam eggs, covered 16 minutes. Remove from heat and place eggs in a large ice water-filled bowl
for 3 minutes. Combine yogurt, mayonnaise, mustard, Salsa Senorita, pepper and salt, stirring well. Peel eggs; discard
shells. Slice eggs in half lengthwise. Add 6 yolks to yogurt mixture. Mash with a fork until very smooth stir in red
Appetizer, cont.
Salsa Senorita’s Deviled Eggs with Pickled Jalapenos
8 large eggs
¼ cup finely chopped red onion
2 tablespoons plain 2% reduced-fat Greek yogurt
1 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 tablespoon Salsa Senorita (any variety)
¼ teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons finely chopped pickled jalapenos
Use a steamer pan to steam eggs. This makes perfectly cooked and easy to peel eggs. Bring water to a boil over
medium high heat. Steam eggs, covered 16 minutes. Remove from heat and place eggs in a large ice water-filled bowl
for 3 minutes. Combine yogurt, mayonnaise, mustard, Salsa Senorita, pepper and salt, stirring well. Peel eggs; discard
shells. Slice eggs in half lengthwise. Add 6 yolks to yogurt mixture. Mash with a fork until very smooth stir in red
onion and spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish egg halves with pickled
jalapenos.
*Reducing the egg yolks from 8 to 6 and using Greek yogurt will reduce the fat content of this recipe.
Cheesy Spicy Beer Dip
1 16 oz Salsa Senorita (Any variety)
1 lb American cheese
½ lb sharp Cheddar cheese
1 8 oz package cream cheese, cut up
2/3 cup beer (dark beer is preferable)
In a 3 -1/2 or 4 quart slow cooker, combine Salsa Senorita, cheeses and beer. Cover and cook on low-heat for up 2 to 3
hours. Serve immediately or keep warm, covered on low-heat for up to 2 hours, stirring occasionally. Serve with
tortillas chips or in a bread bowl. See below for bread bowl option.
Bread Bowl
1 loaf of French or Sour Dough bread ( round shape is preferable)
¼ to ½ cup olive oil
Kosher salt to taste
Red pepper to taste
Bread Bowl: Using a bread knife, slice off the top of the loaf and hollow out the bread leaving the bread in the shape of
a bowl. Cut the hollowed out bread into even size cubes. Place bread cubes in a bowl and sprinkle with olive oil, red
pepper, and kosher salt. Place coated bread cubes on a baking sheet and bake at 350 degrees for 20 to 30 minutes until
the bread cubes are golden brown and crunchy. Pour the Cheesy Spicy Beer Dip into the bread bowl and serve with
toasted bread cubes.
Appetizer, cont.
Salsa Senorita’s Salsa Ranchero
6 slices bacon, cut into 1/4-inch pieces
4 medium tomatoes, finely diced
1 jalapeno pepper, de-stemmed, de-seeded and finely diced
½ cup Salsa Senorita – any variety
1 medium onion, finely diced
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Directions: In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin,
salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes. Remove from
the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve
cold with tortilla chips.
Soup, Salad and Chili
Spicy Wedge Salad
1 head of iceberg lettuce
2 Teaspoons of minced garlic
16 oz. of Greek plain yogurt or sour cream
4 tablespoons Salsa Senorita* (any variety)
Cotija cheese or goat cheese (crumbled)
Core iceberg lettuce and cut into 4 wedges. Place on serving plates. Combine garlic, yogurt and Salsa Senorita in a
blender and puree. Spoon dressing onto lettuce and top with crumbled Cotija cheese or goat cheese.
Salsa Senorita’s Spicy Slaw
Makes 8 servings
1 jalapeno pepper, seeded and stem-shed
¾ cup mayonnaise
2 tbsp. honey
¼ to ½ cup Salsa Senorita any variety
¼ cup Dijon mustard
¼ cup rice vinegar
½ small head green cabbage finely shredded
½ small head red cabbage, finely shredded
½ cup julienne carrots
½ cup green onion, finely sliced
1 tsp. dill seeds
1 tsp. celery seed or flakes
Salt and pepper to taste
In a blender or processor combine jalapeno, mayonnaise, Dijon mustard, honey, Salsa Senorita, and rice vinegar. Puree
until smooth and season to taste with salt and pepper. In a large mixing bowl combine cabbages, carrots, green onion,
dill, celery seeds and toss. Fold dressing into cabbage mixture and season with salt and pepper. Chill until needed.
Salsa Senorita’s Zesty Gazpacho
¼ C Red onion, large diced
½ ea Green bell pepper, cored, seeded, large dice
½ C Cucumber, seeded, large dice
¼ C Celery, large dice
14 ½ oz Canned tomatoes, drained or seeded, fresh tomatoes
1 T Olive oil
1 T Sherry vinegar
¾ C Salsa Senorita Salsa
As needed salt and freshly cracked black pepper
As needed cilantro, chopped, garnish
As needed sour cream, garnish
Process onion, pepper, cucumber and celery until the vegetables are to your desired chunkiness using a blender or food
processor. Do not fully puree. Add the tomatoes, olive oil, vinegar and salsa; process just to blend flavors. Season with
salt and pepper and serve chilled with desired garnish.
Soup, Salad and Chili, cont.
Salsa Senorita Tortilla Soup
2 cups shredded, cooked chicken
32 oz chicken broth
5 beef Bouillon cubes
1 jar Salsa Senorita (any variety)
1 8 oz can tomato sauce
2 cloves minced garlic
1/3 bunch fresh cilantro
1 tsp. sea salt
½ tsp. celery seed
½ tsp. pepper
½ tsp. thyme
½ tsp. cumin
3 corn tortillas cut into strips
Optional:
3 limes
3 avocados, sliced and cut into chunks
Grated Mexican cheese - or Monterey jack, cheddar or Colby
sour cream
tortilla chips
Combine all ingredients through the cumin in a stock pot. Simmer on low heat for 1 hour, stirring occasionally. Add
tortillas strips and simmer for another 30 minutes or until strips are dissolved and the broth thickens. Serve and top
soup with avocado slices, cheese, , sour cream, tortilla chips or squeezed lime.
Salsa Senorita White Bean Chicken Chili
4 (15oz ) cans white beans, rinsed and drained
2 lbs. boneless chicken – cooked and shredded
1 Tbsp. olive oil
1 large onion, chopped
4 minced garlic cloves
1 jar Salsa Senorita
2 tsp. ground cumin
1 1/2 tsp. oregano
¼ tsp. cloves
¼ tsp. cayenne
6 cups chicken broth
3 cups grated Monterrey Jack cheese
Sour cream
Cilantro
Heat oil and spices and cook for 2 minutes. Add to beans and stock. Bring to a boil and reduce to simmer for 10
minutes. Add chicken and 1 cup of cheese. Simmer for 30 minutes. Garnish with sour cream, cilantro and leftover
cheese. Serve with Salsa Senorita’s spicy cornbread.
Soup, Salad and Chili, cont.
Salsa Senorita Black Bean and Vegetable Chili
Serves 8
1 large onion, coarsely chopped
1 Tablespoon olive oil
1 pound smoked sausage sliced (optional)
1 (28 ounce) can whole tomatoes, coarsely chopped (reserve liquid)
2/3 cup Salsa Senorita
1 ½ teaspoons each: dried rosemary, oregano, chili powder, cumin
1 teaspoon dried basil
2 (16 ounce) cans black beans , rinsed and drained
1 green bell pepper cut into ¼ inch pieces
1 large yellow squash and/or zucchini , cut into ½ inch chunks
Hot cooked rice
Garnish: sour cream, chopped fresh cilantro, shredded cheese, Salsa Senorita salsa
Cook onion and if desired, sausage in oil in a large saucepan. Add tomatoes, salsa and seasonings. Cover and simmer 5
minutes. Stir in beans, peppers and squash. Cover and simmer about 15 minutes until vegetables are crisp tender. Serve
over rice. Garnish each serving with sour cream,
Spicy Pumpkin and Black Bean and Pumpkin Chili
6 tbsp. dried black beans
1/2 small pumpkin
1 large onion
3 cloves garlic
2 bell peppers
¾ cup Salsa Senorita, any variety
Vegetable Stock
1 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. cinnamon
Optional - Sausage (Italian, kielbasa, bratwurst)
Instructions: Rinse and soak the dried beans in water overnight before beginning the soup. Chop up all the vegetables
and place in a slow cooker along with the seasonings. Cover all the vegetables with stock and cook for approximately 8
hours. This yummy soup is perfect for any Halloween party. The pumpkin can be substituted with sweet potatoes or
butternut squash. As the soup is slow cooking, some of the coloring from the black beans will come out and slightly dye
the pumpkin.
Main Dishes
Salsa Senorita’s Turkey Enchiladas
3 cups cooked turkey, shredded
½ jar Salsa Senorita – any variety
2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
12 corn tortillas
1/3 cup corn oil
Sauce
2 cans chipped mild or medium green chili peppers
1 clove garlic, minced
2 tablespoons olive oil
2 cups chopped onion
1 teaspoon cumin
1 teaspoon salt
1/2 cup water
1 ½ pounds stewed tomatoes
Preparation: Combine turkey, salsa Senorita, sour cream, cheese and 1 teaspoon of salt. Heat 1/3 cup of oil and dip
tortillas in until soft and drain. Stuff with turkey mixture and roll up. Arrange, seam side down, side by side in a
shallow baking dish.
Prepare sauce. Sauté chilies with garlic in oil and add stewed tomatoes, onions, 1 teaspoon salt, cumin and water.
Simmer uncovered until thick, about ½ hour. Pour chili sauce over enchiladas and bake at 350 degrees for about 30
minutes, or until hot and bubbly. Let set 5 to 10 minutes before serving. Optional: top with shredded lettuce, sour
cream and chopped black olives.
Salsa Senorita’s Spicy Egg Casserole
6 slices of bread (any variety)
2 cups of milk
1 lb. of chorizo (browned and drained)
6 eggs
1 cup Salsa Senorita (any variety)
½ cup chopped green peppers
8 oz. Monterrey Jack cheese (shredded)
1 tablespoon of dry mustard
1 teaspoon of salt
Grease a casserole pan and lay bread down. In a large mixing bowl combine: milk, eggs, green peppers, Salsa Senorita,
mustard and salt. Mix well and pour mixture over the bread. Next, layer chorizo and sprinkle with shredded cheese.
Prepare the night before and let it sit in the refrigerator so the bread can soak in the egg mixture. Bake at 350 degrees
for 45 minutes.
Main Dishes, cont.
Spiced Flank Steak Ribbon Kebab
As needed - Flank Steak
1 T Vegetable oil
4 ea Garlic cloves, peeled, minced
1/3 C Ancho ground chili powder
2 T Cider vinegar
1 tsp Oregano, dried
½ tsp Sugar
¾ tsp Salt
¾ C Water
Using a sauce or sauté pan, heat the oil over a medium heat. Add the garlic and stir until just fragrant. Do not brown.
Add the chili powder, vinegar, oregano, sugar, salt and water. Whisk to combine. Simmer over a low heat for 10
minutes or so to blend flavors and “cook out” the raw ancho taste. Cool to room temperature. (At this point the paste
can be stored in a tightly sealed container for up to one month in the refrigerator). Message the paste into the flank
steak and marinate for up to 8 hours. Slice thinly across the grain on a hard diagonal and thread the beef onto skewers,
pushing the meat tightly together so that a solid band is formed, roughly 1 ½” – 2” wide. Brush the beef lightly with
vegetable oil. Grill approximately 5” from a high heat source, turning as needed, until all sides are browned and the beef
is cooked through. Slide the beef into warmed 6” corn tortillas and serve with Salsa Senorita.
Recipe is compliments of Susan Green at Birmingham Bake and Cook Company in Birmingham, Alabama.
Salsa Senorita Spicy Stuffed Peppers
1 clove garlic, chopped
¼ onion, chopped
1 T fresh parsley or cilantro, chopped
Olive oil
1 lb lean ground turkey or ground beef
1 t garlic powder
1 t cumin powder
1 c chicken broth
¼ c Salsa Senorita, any variety
1 ½ c cooked brown rice
3 bell peppers, any color
¼ c shredded cheese, mozzarella or cheddar
Heat oven to 400 F. In skillet, sauté garlic, onion and parsley in olive oil until soft. Add turkey or ground beef and
season with garlic, cumin, salt and pepper. Brown meat until it is cooked through. Add Salsa Senorita and ½ c chicken
broth, mix well and simmer 5 min. Combine rice and meat mixture. Cut bell peppers in half; remove seeds and place in
backing dish. Fill each half with meat mixture. Pour remaining broth in bottom of pan and cover tightly with foil.
Bake 35 min. and service topped with cheese. Serves 6, ½ pepper each.
Main Dishes, cont.
Salsa Senorita Con Carne
2 lbs. of sirloin, chuck roast, or round steak
1 jar of Salsa Señorita
1/4 cup water
1 small shredded potato (optional)
Flour Tortillas
Cut sirloin into bite size cubes. Dust with flour, salt and pepper. Brown meat in sauce pan. Place meat into slow cooker
and pour 1 jar of Salsa Señorita and water over the meat. Add the potato (optional). Cook on low for 5 hours or until
meat is tender. Serve with flour tortillas.
Salsa Senorita Turkey Taquitos
2 cups shredded turkey (can also use chicken)
1 cup Salsa Senorita (any variety)
1 cup shredded potatoes (may use store bought hash browns)
2 tablespoons olive oil
1 tablespoon cumin
1 clove of fresh garlic
1 teaspoon salt
½ teaspoon pepper
¼ cup canola oil
12 corn tortillas
In sauce pan or slow cooker, add turkey, Salsa Senorita, potatoes, cumin, olive oil, garlic, salt and pepper. Cook the
mixture at least one hour on low temperature. The mixture is best when all of the ingredients have time to blend
together so the longer it cooks the better. In skillet, heat canola oil on medium high. Dip each tortilla in the grease and
lightly fry, about 20 seconds. Make sure tortilla is not crisp. Blot the grease off of the tortilla and spoon about 2 to
three tablespoons of filling onto the tortilla. Starting at one end, roll the tortilla and secure with a toothpick. Place on
a baking sheet. Repeat this process for the remaining tortillas. Bake the Taquitos at 400 degrees for 20 to 30 minutes
until golden and crisp. Garnish with guacamole, shredded lettuce, cheese and more Salsa Senorita.
Salsa Señorita Chicken Enchiladas
2-3 cups of shredded chicken
1 jar of Salsa Senorita
2 cans of cream of chicken soup
1 8 oz container of sour cream
2 cups of shredded Colby/jack cheese
18 corn tortillas
Combine chicken, Salsa Senorita, soup and sour cream in medium sauce pan and heat through until well blended. If
sauce is too thick, add up to ½ cup of milk to thin. In casserole dish, layer tortillas, sauce and cheese ending with
cheese. Bake at 350 for 45 to 60 minutes until cheese on top is melted and casserole is cooked through. Enjoy!
Main Dishes, cont.
Spinach and Salsa Senorita Pie
15 oz fat-free ricotta cheese
10 oz chopped frozen spinach, thawed and squeezed dry
3 large egg white(s), lightly beaten
1 Tbsp cornstarch
¾ tsp. sea salt
¼ tsp. black pepper, freshly ground
¾ cup Salsa Senorita (any variety)
1/4/ cup low-fat shredded cheddar cheese, sharp variety
Preheat oven to 375 degrees. Spray a 9-inch pie plate with nonstick spray
Combine the ricotta cheese, spinach, egg whites, cornstarch, salt and pepper in a large bowl. Scrape the filling into the
pie plate. Spread the salsa over the top and out to the edges. Bake until the filling is set, and a knife inserted in the
center comes out clean, about 30 minutes. Sprinkle the pie evenly with the cheddar cheese. Bake until the cheese is
melted, about 5 minutes. Let stand 10 minutes before cutting into 8 slices. Yields 1 slice per serving.
Note: To thaw the spinach quickly, place it in a microwavable bowl and microwave on High for 2 minutes, stirring once,
until thawed. Make sure to thoroughly squeeze the water from the spinach so it’s completely dry.
Salsa Senorita Huevos Rancheros
Eggs, Chorizo sausage, Corn tortillas, Oil, Butter, Avocado
Salsa Senorita (any variety)
Shredded Monterrey jack cheese, Cilantro, Sour Cream
Refried pinto beans, Cilantro (for garnish)
Fry two eggs in butter. Eggs could also be scrambled or poached. Cook sausage and drain. Dip corn tortillas in hot oil
and drain off grease. Do not fry tortillas until crisp they should still be soft.
Assembling the plate: place one tortilla onto the plate. Put two eggs on top of the tortilla, spread about two
tablespoons of the sausage over the eggs. Take two to three tablespoons of Salsa Senorita and pour that over the eggs
and sausage. Top with shredded cheese and bake in the oven on low until cheese is completely melted. Top with fresh
avocado.
Salsa Senorita’s Spicy Burger
2 lbs. ground round
½ cup bread crumbs
½ cup Salsa Senorita – any variety
1 teaspoon salt
½ teaspoon pepper
1 cup shredded Monterey Jack cheese
Onion roll or regular hamburger buns
Sliced avocado or Salsa Senorita’s Classic Guacamole
Heat the grill. In a large bowl, mix ground round, bread crumbs, Salsa Senorita, salt, pepper and cheese. Mix until all
ingredients are well blended. Divide into 4-6 patties. On a very hot grill - grill burgers until golden brown and slightly
charred on first side, about 4 minutes. Flip burgers, and cook another 5 minutes for medium. Place cooked hamburger
patty on an onion roll or hamburger bun and top with sliced avocados or Salsa Senorita’s Classic Guacamole. Serve with
Salsa Senorita’s Cilantro Aioli. Enjoy!
Main Dishes, cont.
Salsa Senorita’s Chili Shrimp
25 to 30 medium to large shrimp (peeled and deveined)
1/2 cup Salsa Senorita* (any variety)
1/3 cup brown sugar
2 Tablespoons molasses
1 teaspoon fresh minced garlic
2 Tablespoon fresh lime juice
Combine Salsa Senorita, brown sugar, molasses, garlic and lime juice into a blender and blend until smooth. Pour sauce
over shrimp and marinate a minimum of 1 hour. Shrimp can be marinated up to 24 hours. Heat grill and place shrimp
on grill until shrimp turns pink (approximately 6 minutes). It is important to not overcook shrimp or it will become
rubbery. Marinade recipe may be doubled if preparing a larger quantity of shrimp. Serve with Salsa Senorita’s Wedge
Salad.
Spicy Pizza with Goat Cheese
1 ready-made pizza crust (preferably whole wheat)
10 ounces fresh spinach (do not substitute)
2 Tablespoons olive oil
2 cloves of chopped garlic
5 green onions, chopped
2 ears fresh corn, cooked and cut from cob ( may substitute 1 cup frozen or canned corn kernels)
1 can black beans drained
4 roasted sweet red peppers, peeled , seeded and chopped
3-4 ounces goat cheese
1 cup Salsa Senorita brand salsa
Sour cream and cilantro for garnish
Combine olive oil and chopped garlic, spread over pizza crust. Combine corn, black beans and salsa set aside (this can
also be made a day or two ahead). Place red peppers over spinach, top with corn/bean relish, cover pizza with goat
cheese. Grill for 20 to 25 minutes or back in the oven at 425 for 20 to 25 minutes. Make sure cheese is slightly brown
and crust is crisp. Top with sour cream and fresh cilantro. Add grilled chicken (optional).
Salsa Senorita Spiked Baked Beans
28 oz baked beans
28 oz black beans
½ cup Salsa Senorita (any variety)
½ cup spicy brown mustard
3 tablespoons brown sugar
½ cup Worcestershire sauce
3 tablespoons molasses
4 slices of bacon cooked and chopped
In a large mixing bowl combine beans, Salsa Senorita, mustard, brown sugar, Worcestershire sauce and molasses. Mix
well and pour into baking casserole dish and sprinkle with cooked bacon. Bake on 350 degrees for 30 to 40 minutes.
Option: Add ground beef to make is more of a meal.
Main Dishes, cont.
Salsa Senorita Sweet and Savory Empanadas
Apple Empanadas
2 Tbsp. butter
5 medium size apples
1/3 cup sugar
1/3 cup brown sugar
2 tsp. cinnamon
½ tsp. nutmeg
2 tbsp. corn starch, mix with 2-3 tbsp. of water until smooth
Pinch of salt
2 tbsp. of sugar
1 egg yolk
Meat Empanadas
1 lb. ground beef
1 garlic clove, crushed
1 (8 oz.) can tomato sauce
1 to 2 chopped jalapenos
1/2 c. dark, seedless raisins
1 tbsp. sugar
3 tbsp. rum (or water)
1 tbsp. vinegar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
Pastry
4 c. unsifted flour
1 tsp. salt
1 1/3 c. shortening
12 tbsp. cold water
1 egg, beaten
Meat Filling: In a 10 inch skillet cook ground beef until browned. Discard drippings. Add next 9 ingredients. Simmer
uncovered about 10-15 minutes until most liquid has evaporated, stirring occasionally. Remove from heat and cool to
room temperature. Preheat oven to 350 degrees
Fruit Filling: Peel and core the apples, then cut them into small cubes. Add apples to a saucepan with the butter,
sugar, brown sugar, salt, nutmeg and cinnamon. Stir apples over medium heat, cooking them until they are just tender.
In a small bowl, mix a tablespoon or two of water into the corn starch until smooth. Add cornstarch mixture to the
apples and cook, stirring, until mixture starts to thicken. Chill apple mixture for at least an hour, stirring occasionally.
Pastry: Combine flour and salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Sprinkle in cold
water and mix quickly and lightly with fork. With hands, shape dough into a ball; divide in half. Roll half the dough
between 2 sheets of waxed paper to 21 x 11 inches. Peel off top waxed paper. Cut 5 inch dough circles (use 5 inch plate or
bowl). Place on ungreased baking sheets. Optional: Use ready-made pie crust dough found in the refrigerator section
of the grocery store.
Extra’s
Cilantro Aioli
2 Tablespoons chopped fresh cilantro
3 Tablespoons mayonnaise
1 jalapeño or Serrano chilies seeded and chopped
1 chopped garlic clove
Salsa Senorita Cornbread
1 package of cornbread mix
6 oz of Salsa Senorita
Follow directions on cornbread mix. Add 6oz of Salsa Senorita and mix well. Bake according to directions on the mix.
Option: add grated cheese.