Our ridiculously fresh salsas can be used to compliment any of your favorite meals or snacks. Here are a few of our favorite recipes that can add some flavor and spice to your plate!
1 cup long grain white rice
1 ½ Tbs safflower oil
2 1/4 cups water, broth and tomato juice. Mixture of all 3 or one is okay too.
1/2 cup Hot Mama’s Salsa
1⁄2 cup finely chopped onion
2 tsp garlic. If you like more, go for it!
1⁄2 Tbs butter
1 1/2 tsp cumin
2 tsp chicken or vegetable bouillon powder
Salt and pepper to taste
Garnish with cilantro
1. Brown rice in oil over medium heat. Stirring constantly until the rice reaches a medium toasty brown color.
3. Add liquid-s, Hot Mama’s Salsa, onion, garlic butter and spices to the browned rice.
Stir ingredients together. Bring to a boil then reduce heat to low, cover and simmer for about 20 minutes. Halfway through cooking, remove lid and stir. Cover. Rice is done when the liquid has absorbed.
4. Let rest before serving. Transfer to a bowl and fluff with a fork.
This recipe can be made ahead of time and reheated in a steamer.
Hot Mama’s rule of thumb:
“You can always add but you can’t take away. Season with care.”
8 large eggs
Safflower oil for sauteing the onions and frying the corn tortillas
2-16 oz Hot Mama's Salsa Mild, Medium, Hot
1 medium red or white onion - diced
¾-1 cup vegetable or chicken broth
1 14 oz can of black or refried beans
4-6 corn yortillas
1 tsp cumin
Salt and pepper to taste
Chili powder to dust the corn tortillas
Shredded cheese, sour cream, sliced green onions, cilantro and or black olives.
Be creative with your creation!
For the ranchero sauce:
Heat a medium size skillet. Add 1 T ½ TBL oil, the diced onions and a sprinkle of salt. Sautée until you see a medium caramel color. Stir often. This will take about 8-10 minutes. Add salsa, cumin and the broth or water. Simmer sauce over low - medium heat until heated through. Turn off heat and let rest. The sauce may thicken, if needed add more stock in tablespoon increments to thin out.
For the tortilla chips:
Heat oil a ½ inch deep in a fry pan. Oil is ready when it softly starts to bubble or use a portable fryer. Carefully place the cut tortillas in the pan and fry until crisp (about 1-1 1/2 minutes). Spoon the oil over the tortilla wedges. Remove from the pan. Place the chips between paper towels to absorb the oil. Sprinkle with salt and chili powder.
For the beans:
Warm up the beans. Divide and portion the beans equally into 4 bowls.
For the eggs:
Cook the eggs 2 at a time. Over easy or to your liking in a skillet with 1 1/2 tsp of butter or oil.
To serve: Layer the beans, eggs, sauce, garnishes and chips around the sides.