Recipes - Salsa Mixes

Pineapple Salsa

1 cup finely chopped pineapple

1/2 cup red onion, chopped

1/2 cup red bell pepper, chopped

1 jalapeno pepper, seeded and chopped

1 Tbls lime juice

1/2 tsp sugar

1 package of Backyard Patch Mild Salsa Mix

Combine ingredients in a bowl and chill for 1 hour to meld flavors.  Serve with tortilla chips.

Optional: Substitute papaya, mango or yellow bell pepper for the pineapple to change up the flavors.

Mexican Bean Salad Dip

• 1 package of Backyard Patch Salsa Mix (hot or mild)
• 1 15.25 oz can whole kernel corm
• 1-15.5 oz. can pinto beans, rinsed and drained
• 1-15.5 oz. can black-eyed peas, rinsed and drained
• 1-14.5 oz. can diced tomatoes
• 1-8 oz. can tomato sauce
• 1 cup water
• 1 teaspoon salt

Mix all ingredients together.  Let meld overnight in refrigerator.  Stir before serving.  Great with tortilla chips.

CORN SALSA WITH PEPPERY CHICKEN 

This homemade salsa is so easy to make you might make it every time you have southwestern food.  Servings: 4

• 4 medium skinless, boneless chicken breast halves 
• 1/2 tsp. coarsely ground pepper
• 1 can (15 1/4 oz.) Whole Kernel White Sweet Corn, drained
• 1/2 teaspoon ground cumin
• 1 can (14 1/2 oz.) diced tomatoes
• 1 teaspoon cornstarch
• 2 Tbls BYP Salsa Mix (Mild, Hot or Volcano)
• 1 can (15 oz.) black beans, rinsed and drained
• Fresh cilantro or parsley, chopped
• Flour tortillas (optional) Chopped chili peppers (optional)

Preheat broiler. Sprinkle chicken with pepper. Place on unheated rack of broiler pan. Broil 4 to 5 inches from heat 12 to 15 minutes or until chicken is no longer pink, turning once. Combine corn, undrained tomatoes and cornstarch in medium saucepan for salsa. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 2 minutes more. Stir in Salsa mix and beans; heat through. Spoon salsa onto plate. Top with chicken. Sprinkle with chopped fresh cilantro or parsley and serve with flour tortillas and chopped chili peppers, if desired.

Layered tortilla Casserole with Chicken

For sauce: 

• 2 large tomatoes quartered
• 1 entire package Backyard Patch Hot or mild Salsa mix
• 1 8-ounce can tomato sauce
• 1 chipotle chile
• 2 tsp adobo sauce

5 flour tortillas

2 cups cooked rotisserie chicken, shredded

1 15-ounce can no salt added pinto beans, rinsed and drained

1 ½ cup shredded cheddar cheese, divided

1 cup fresh cilantro, stems removed

For sauce combine tomatoes with Backyard Patch Salsa Mix, chipotle chile and adobo sauce in a blender and puree until smooth.  Transfer to a bowl and add chicken and beans.  Arrange 2 tortillas in the bottom of a baking dish (tear to fit.) Top with half of chicken mixture, add ½ cup of cheese and half of cilantro.  Add two more tortillas and spread with remaining chicken mixture, remaining cilantro and ½ cup cheese.  Add one more tortilla to taop and add final ½ cup cheese.  Bake 15 to 20 minutes or until bubbly. Serves 6

Feta and Asparagus Pasta

This main dish gives you something to do with Backyard Patch Regular Salsa Mix without tomatoes.

• 1 lb. Asparagus, cut in 1 inch pieces
• 1 medium onion, chopped
• 1 cup feta cheese, crumbled or small cubes
• 1 clove garlic, minced
• 8 oz. Uncooked pasta (penne or rigatoni work well)
• 2 tsp. Backyard Patch Regular Salsa Blend (you can also use Backyard Patch Hot Salsa, but we don’t recommend the Volcano Hot Salsa)
• 1 Tbls. olive oil.

Cook pasta according to package instructions.  Drain and keep warm.  In a large frying pan, heat the oil and brown the onion and garlic for about 5 to 7 minutes.  Add asparagus and seasonings and sauté 2 more minutes.  Stir in the warm pasta and sprinkle the top with cheese.  Cover the pan and turn off the heat and let stand for 5 to 10 minutes.  This leaves a bit of crunch in the asparagus.