Salsa Lisa Recipes

Ingredients:

  • ¼ lb cooked shrimp thawed and drained

  • 1 cup Salsa Lisa Original Recipe      (or enough to cover shrimp)

  • 1 medium tomato

  • 1 fresh lime

  • ¼ cup chopped fresh cilantro

  • Salt to taste

Salsa Lisa Shrimp Ceviche

Directions:

  • Pat shrimp dry and remove tails; cut shrimp into ¼- ½ inch pieces

  • Place shrimp in a bowl and add the Salsa Lisa, enough to coat shrimp

  • Cut the tomato into ¼ inch dice and add to the bowl

  • Cut the lime into 4 wedges and squeeze the lime juice over the shrimp

  • Add the cilantro reserving enough to garnish

  • Toss together, add more salsa if needed; garnish with cilantro

  • Serve with tortilla chips

Guacamole Lisa 

Ingredients:

  • 2 ripe avocados, peeled

  • ½ to 1 cup Salsa Lisa Original Recipe

  • ¼ cup chopped fresh cilantro plus additional for garnish

  • 1 fresh lime

  • Salt to taste

  • Garnish with cilantro and diced tomato

Directions:

  • Mash avocados in a bowl with a fork leaving some avocado intact if desired (note, the avocados will continue to mash as ingredients are added, do not overmash).

  • Gently fold in Salsa Lisa to desired consistency

  • Cut the lime into 4 wedges and squeeze the lime juice over the avocado, add in the cilantro and incorporate carefully, salt to taste

  • Add the remaining cilantro and diced tomatoes to garnish

Variations:  For Smoky Guacamole, substitute Salsa Lisa Chipotle; for a traditional green guacamole, use Salsa Lisa Tomatillo, delicious!

Ingredients:

·       1 ½ cup Salsa Lisa Chipotle salsa

·       ¾ cup mayonnaise

·       ½ cup sour cream

·       2 lbs red potatoes

·       8 slices cooked bacon cut into small pieces (optional)

·       ½ cup green onions, chopped

·       2 hard boiled eggs, chopped

·       ½ cup chopped cilantro

·       Salt to taste 

Salsa Lisa Chipotle Potato Salad

Directions:

·       Fill a large pot with salted water and bring to a boil, add cleaned red potatoes and boil for 30 minutes or until cooked through, drain potatoes then cool and dice into ¾” cubes

·       Combine the Chipotle salsa, mayonnaise and sour cream in a bowl and mix until creamy

·       In a large bowl, combine the diced potatoes, bacon, green onions and half the cilantro, gently toss to mix

·       Pour the Salsa Lisa mixture over the potatoes and gently fold together, salt to taste

·       Garnish with the hard boiled eggs and remaining cilantro

Lisa’s Cheesy Salsa with Chiles

 Ingredients:

·       8 oz cream cheese, softened

·       4.5 oz can (about ½ cup) chopped green chiles

·       1 cup Salsa Lisa Original Recipe

·       1 cup shredded cheddar cheese

·       Garnish with cheddar cheese, green onions, diced tomato and/or cilantro

Directions:

·       In a medium bowl, thoroughly blend cream cheese with chiles, a mixer can be used

·       With a spoon, gently fold in the Salsa Lisa and cheddar cheese until well mixed

·       Chill for an hour before serving; top with garnishes

 Variations:

·       For a smoky flavor substitute Salsa Lisa Chipotle or Fire Roasted salsas, or try Salsa Lisa Tomatillo for a bright, authentic green salsa flavor

·       For a more complex flavor, add chopped sweet or spicy peppers—fresh or roasted, scallions, cilantro or taco seasoning

Uses

·       A great dip for chips, hearty crackers or fresh veggies

·       Spread on tortillas with veggies or chicken and roll up a tasty Mexican wrap; or slice the wrap into ½ inch appetizers

·       At room temperature the dip becomes a creamy topping for enchiladas, quesadillas, burritos or baked potatoes

Ingredients:

·       1 ½ cup Salsa Lisa Tomatillo salsa

·       ½ cup sour cream or Crema Agria (Mexican sour cream)

·       1 tsp salt

·       1 lb (8 cups) slaw mix

·       ¾ cup chopped cilantro 

Salsa Lisa Mexican Slaw

Directions:

·       Combine the Salsa Lisa Tomatillo salsa, sour cream and salt in a bowl

·       In a large bowl, toss together the slaw mix and ½ cup of the cilantro

·       Pour the salsa mixture over the slaw and gently fold together until well mixed

·       Garnish with remaining cilantro

Serving Suggestions—Serve this unique and flavorful slaw with hearty blue tortilla chips as an appetizer or alongside (or on top of!) BBQ sandwiches.  Also great with any kind of taco!

Salsa Lisa Festive Two Bean Salad

Ingredients:

·       1 cup dried white navy beans

·       1 cup dried black beans

·       2 cups Salsa Lisa Original Recipe

·       1 ½ cups cooked corn

·       ½ cup chopped fresh cilantro

·       Salt and pepper to taste

Directions:

·       Rinse and clean beans and place in separate bowls; cover with boiling water and let stand 1 hour; drain beans and place in separate pans, cover with water and bring to a boil, reduce heat and simmer until tender, about 30-45 minutes (test for doneness)

·       Drain beans, rinse with cold water and pat dry

·       In large bowl combine beans with remaining ingredients mixing gently, refrigerate one hour before serving

·       Garnish with additional cilantro

·       Uses:  Try this colorful, healthy and hearty salad along with BBQ ribs, your favorite grilled meal,

Ingredients:

·       1 ½ cup Salsa Lisa Tomatillo salsa

·       ½ cup sour cream or Crema Agria (Mexican sour cream)

·       1 tsp salt

·       1 lb (8 cups) slaw mix

·       ¾ cup chopped cilantro 

SALSA LISA SIMMERED CHICKEN

Directions:

·       Combine the Salsa Lisa Tomatillo salsa, sour cream and salt in a bowl

·       In a large bowl, toss together the slaw mix and ½ cup of the cilantro

·       Pour the salsa mixture over the slaw and gently fold together until well mixed

·       Garnish with remaining cilantro

Serving Suggestions—Serve this unique and flavorful slaw with hearty blue tortilla chips as an appetizer or alongside (or on top of!) BBQ sandwiches.  Also great with any kind of taco!

Ingredients:

·       1 ½ cup Salsa Lisa Original Recipe

·       ½ cup chunky peanut butter

·       ½ to 1 cup water

·       2 Tbls orange juice

·       1 Tbls soy sauce

·       1 Tbls fresh ginger or ½ tsp dried

·       ½ cup chopped fresh cilantro

·       2 cups shredded grilled or boiled chicken

·       Crisped rice noodles

·       Shredded lettuce 

SALSA LISA’S CHICKEN SALAD WITH SPICY PEANUT SAUCE

Directions:

·       To make sauce:  Combine first six ingredients in a sauce pan plus ¼ cup of the cilantro, start with ½ cup water and cook over low heat; add more water if needed until a smooth sauce is produced; remove from heat and set aside.

·       To assemble salad:  In a shallow bowl or platter, place a layer of crisped rice noodles (see package on how to crisp noodles) and then layer lettuce on top; place chicken on top of lettuce and cover with the sauce. Garnish with remaining cilantro & green onions.

·       Variations:  Use this flavorful sauce over your favorite pasta or noodles or use as a dipping sauce for grilled meats or fresh veggies. Add dried chili peppers for more spice.

Ingredients:

·       1 cup dried small red beans

·       2 cups chicken or vegetable stock

·       1 ½ cups Salsa Lisa Original Recipe

·       5 strips bacon cut into 1” lengths (optional)

·       2 bay leaves

·       1 Tbls Worcestershire sauce

·       ½ tsp salt

SALSA LISA’S BLACKENED CATFISH

Directions:

·       Place beans in medium size bowl and cover with boiling water, let stand for one hour

·       Preheat oven to 350 degrees

·       Combine stock, Salsa Lisa, bay leaves, Worcestershire and salt in a heavy, ovenproof pot and bring to a boil on the stove over high heat

·       Drain the beans and add them along with the bacon to the pot

·       Cover and bake until beans are tender, about 1 ½ hours, let stand before serving

·       Suggestions:  Serve over rice alongside your favorite Cajun meal, pork chops, roast chicken or spicy shrimp.  A full-flavored side dish that makes a meal.

Ingredients:

·       1 cup dried small red beans

·       2 cups chicken or vegetable stock

·       1 ½ cups Salsa Lisa Original Recipe

·       5 strips bacon cut into 1” lengths (optional)

·       2 bay leaves

·       1 Tbls Worcestershire sauce

·       ½ tsp salt

SALSA LISA RED BEANS

Directions:

·       Place beans in medium size bowl and cover with boiling water, let stand for one hour

·       Preheat oven to 350 degrees

·       Combine stock, Salsa Lisa, bay leaves, Worcestershire and salt in a heavy, ovenproof pot and bring to a boil on the stove over high heat

·       Drain the beans and add them along with the bacon to the pot

·       Cover and bake until beans are tender, about 1 ½ hours, let stand before serving

·       Suggestions:  Serve over rice alongside your favorite Cajun meal, pork chops, roast chicken or spicy shrimp.  A full-flavored side dish that makes a meal.

Ingredients:  

SALSA LISA’S SOUTHWEST FRITO BAKE

Directions: