Description: This sweet 'n sassy mix combines Tex-Mex herbs and spices, peppers, and fruity essence to create a well-rounded salsa that explodes with flavor! Red hot habanero provides a nice kick and the mango balances out the heat.
Features: Gluten Free. Vegan. No added MSG. Made from scratch, in small batches, from our own original recipe in Ohio.
Net Weight: Approx. 1.1 oz. (31g)
Yield: Approx. 2 cups of prepared salsa/dip
To make a Salsa, stir 1 packet of mix with: 15 oz. can of petite diced tomatoes, undrained & 3 Tbls. water
To make a Fresh Salsa, stir 1 packet of mix with: 2 cups minced fresh tomatoes with juices. Bring to a boil; chill
To make a Creamy Dip, stir 1 packet of mix with: 2 cups sour cream
To make a Lite Creamy Dip, stir 1 packet of mix with: 2 cups plain non-fat yogurt
To make a Spread, beat 1 packet of mix with: 8 oz. cream cheese & 1/4 cup milk
Serve with: tortilla chips, Bugles, veggie sticks, pretzels, and use as a Mexican condiment on tacos, burritos, etc.
Heat Level: 7 (Hot)
Shelf Life: 3+ Years. Store for 5+ years out of sunlight, below 70 degrees Fahrenheit, in an airtight container
Ingredients: salsa base (onion, red & green bell peppers, garlic, herbs & spices, chili powder) sea salt, habanero pepper, cane sugar, mango flavor (propylene glycol, alcohol, natural & artificial flavor, annatto extract). Packaged in a facility that handles wheat, milk, soy, egg, peanuts, and tree nuts.
Recipe: Hawaiian Ham
Colorful and zesty chilled summer appetizer.
8 oz. cream cheese, softened
3 Tbls. (1 packet) Fruity Salsa Mix, unprepared
8 oz. can crushed or chunked pineapple, drained
4 oz. sliced ham, chopped
(4 - 6) 12" flour tortillas, room temperature
~ With an electric mixer, beat together cream cheese, Fruity Salsa Mix, pineapple, and ham.
~ With a butter knife or spatula, spread mixture, about 1/8" thick, evenly onto a tortilla.
~ Roll up tortilla tightly and set aside.
~ Repeat with remaining ingredients until you run out of spread.
~ Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp towel every few slices.
~ Arrange rolls close together on a plate, stacking in a pyramid shape if necessary.
~ Refrigerate 2 hours before serving.
Recipe: 6 Layer Mexican Party Dip
Fast and easy, this classic party food will disappear quickly!
15 oz. can refried beans
1 cup guacamole
3 Tbls. (1 packet) Southwest Chipotle Dip Mix, prepared as directed for dip
4.25 oz. can chopped black olives - drained
3 Tbls. (1 packet) Fruity Salsa Mix, prepared as directed for salsa
3/4 cup shredded cheddar cheese
~ Layer all ingredients on a large serving plate or baking sheet as follows:
Layer 1. Refried Beans
Layer 2. Guacamole
Layer 3. Prepared Southwest Chipotle Dip
Layer 4. Black Olives
Layer 5. Prepared Fruity Salsa
Layer 6. Cheese
~ Serve with corn chips or tortilla chips for dipping