XXX Trinidad Scorpion Salsa, Dip, and Spread Mix, 1 Packet
Description: Our mix makes an authentic savory salsa with onions, red & green bell peppers, garlic, and Tex-Mex herbs & spices. We've made it ultra-hot by adding Trinidad Scorpion Pepper (the 2nd hottest on the planet) and Habanero Pepper (the 4th hottest on the planet) for a very spicy salsa experience.
Features: All natural ingredients. No added MSG. Gluten Free. Vegan. 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 and 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: 10+ (Ultra-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, scorpion, habanero pepper. Packaged in a facility that handles wheat, milk, soy, egg, peanuts, and tree nuts.
Recipe: Mexican Fiesta
Colorful and zesty cold appetizer.
8 oz. cream cheese, softened
1 packet Salsa Mix, unprepared
4.25 oz. can chopped black (ripe) olives, drained
4 oz. can green chili peppers, drained, minced, optional
(4 - 6) 12" flour tortillas
~ With an electric mixer, beat together cream cheese and Salsa Mix. Fold in olives and peppers.
~ 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 kitchen towel or paper towel every few slices.
~ Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
~ Refrigerate at least 2 hours before serving.
Note: Tortillas are more pliable when at room temperature.
Recipe: 6 Layer Mexican Party Dip
Fast and easy, this classic party food will disappear quickly!
15 oz. can refried beans
1 cup guacamole
1 pkt. Southwest Chipotle Dip Mix, prepared as directed for dip
4.25 oz. can chopped black olives - drained
1 pkt. 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 Salsa
Layer 6. Cheese
Serve with corn chips or tortilla chips for dipping.