Salsa Bobos is laden with large chunks of tomato, black beans and kernels of corn. Behind it, Cowpoke Artichoke Salsa. Photo by Melody Lan | THE NIBBLE. WHAT IT IS: Gourmet salsas. WHY IT’S DIFFERENT: Twenty-three different flavors, mostly tomato-based, each truly different from the rest. WHY WE LOVE IT: Top-quality ingredients and mouth-watering recipes. Plus, the wide range of choices means that no matter how much you love salsa, you’ll equally love the anticipation of discovering something new. PURCHASE AT: JardineFoods.com.

Jardine’s Gourmet Salsa: Salsa To Dance About Page 8: Cooking With Salsa ~ Recipes   This is Page 8 of an eight-page review. Click on the black links below to visit other pages. INDEX OF REVIEW Page 1: Capsule Report Page 1: Overview Page 2: Types Of Mexican Salsa Page 3: Jardine’s Salsa Varieties Page 4: Jardine’s Hearty Salsas Page 5: Jardine’s Fruit Salsas & Quesos (Cheese Sauces) Page 6: Global Salsa Recipes & Other Ideas Page 7: Buy Jardine’s Salsa Online Page 8: Cooking With Salsa—Recipes MORE TO DISCOVER Salsa Glossary History of Salsa Other NIBBLE Salsa Articles

Cooking With Salsa: Recipes

Salsa is more than a dip and a topping for nachos. It’s also an exciting ingredient for recipes. It does well crossing over into the Italian arena. Try these recipes for manicotti and rotini pasta, as well as for pork tacos.

Creamy Chipotle Manicotti Recipe

Ingredients 8 manicotti shells 1 container part-skim ricotta cheese (15 ounces) 2 green onions, chopped 2 tablespoons fresh cilantro, chopped 1-1/2 cups part-skim mozzarella cheese, shredded 1/4 cup egg substitute 2 cups D.L. Jardine’s Olé Chipotle Salsa, divided 1-1/2 cups Monterey Jack cheese with peppers  or Cabot’s jalapeño cheddar, shredded Vegetable cooking spray   Preparation

1. Cook pasta according to package directions, without salt or oil, to al dente stage. Rinse with cold water to stop cooking, drain and set aside.
2. Stir together ricotta cheese, green onions, cilantro, mozzarella and egg substitute.
3. Coat an 11" x 17" baking dish with cooking spray, and pour 1/2 cup salsa in the bottom. Spoon cheese mixture evenly into shells, and arrange in the dish. Pour remaining salsa over shells.
4. Bake at 350°F for 20 minutes. Sprinkle with Monterey Jack cheese. Bake 10 more minutes or until thoroughly heated and the cheese melts. Let stand 10 minutes before serving.

Santa Fe Pasta Recipe

This dish can be served warm or as a cold pasta salad.

Ingredients

• 16-ounce package rotini pasta
  (rotini are twists, shorter than fusilli)
• 2 16-ounce jars of D.L. Jardine’s Cowpoke
  Artichoke Salsa
• 1/2 cup grated Parmesan cheese
• 1/2 cup yellow corn kernels
• 1 chicken breast fillet (or 16 ounce package of
  frozen cooked salad shrimp)
• 1/2 teaspoon garlic powder

Preparation

1. Boil the pasta in salted water for 8 to 10 minutes, or until al dente.
2. Season chicken breast with 1/2 teaspoon of garlic powder and brown in 2 tablespoons of olive oil. If you are using salad shrimp, thaw and sear with olive oil and garlic for approximately 2 minutes (do not overcook).
3. Cube the chicken and mix with the pasta and artichoke salsa in a large bowl. 
4. Serve immediately with parmesan cheese, or cover contents and place in the refrigerator until you are ready to serve.

Quick & Easy Grilled Pork Fajitas with Pineapple Salsa Recipe

Ingredients

• 6 boneless pork loin chops (4 ounces each)
• 1 tablespoon curry powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground pepper
• 1/8 teaspoon ground red pepper
• 1 16-ounce jar D.L. Jardine’s Pineapple Salsa or
  Pineapple Chipotle Salsa
• Vegetable cooking spray
• 8 flour tortillas, warmed

Directions

1. Combine curry powder, garlic powder, salt and
   peppers. Sprinkle over pork chops.
2. Coat chops evenly with cooking spray.
3. Grill, covered with grill lid, over medium high heat until done, approximately
   3 to 4 minutes on each side.
4. Remove from grill and cut into strips or bite-size pieces. Serve in warm tortillas
   drizzled with Pineapple Salsa.

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