Archive for the 'Salsa Uses' Category

Coconut Shrimp with Hatch Chile & Pineapple Salsa

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Hatch Chile & Pineapple Salsa, and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

Prep Time:  30 minutes
Bake Time:  20 minutes

28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
cooking spray
1/2 to 3/4 cup Hatch Chile & Pineapple Salsa

*Preheat oven to 400°. To prepare shrimp, rinse  in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10  minutes. Serve with Hatch Chile & Pineapple Salsa spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

This recipe is also fantastic with our Apricot & Orange Marmalade and Red Hot Jalapeno Jelly!

Popularity: 2%

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admin on August 17th 2011 in Appetizers, Salsa Uses, Seafood, entree, shrimp

Sliced Ham with Hatch Chile & Pineapple Salsa

There couldn’t be an easier answer to “What’s for dinner?” than this quick entrée! Just serve with a quick side of buttered pasta and a salad, and you’ve got a great meal.  Enjoy!

Time: 10 minutes
Bake Time:  25- 30 mi

1 tablespoon flour
1 browning bag
1/2 to 3/4 cup Fischer & Wieser Hatch Chile & Pineapple Salsa
1 1-1/2 pound slice center cut ham, 3/4 to 1 inch thick

Heat oven to 350 degrees F. Place flour in browning bag, close top, and shake bag. Place approximately 1/3 cup Fischer & Wieser Hatch Chile & Pineapple Salsa in bag and mix with flour. Place ham slice on top of salsa flour mixture. Pour remainder of Fischer & Wieser Hatch Chile & Pineapple Salsa on top of ham slice. Close bag and puncture holes in the bag with a fork. Place in oven and bake 20-25 minutes, or until ham slice is completely done, slightly browned around edges. Remove ham slice from bag. Pour juices into bowl. Serve with juices from browning bag alongside. Serves 2-4

Popularity: 3%

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anne on August 16th 2011 in Pork, Salsa Uses, entree, ham

Artichoke & Olive Salsa Dip

This is a great dip that couldn’t be easier! The best part is crunching down on those delicious artichokes from our distinctive Fischer & Wieser Artichoke & Olive Salsa.

 Prep Time:  10 minutes

1 8-ounce block cream cheese, softened
1 cup (8 ounces) Fischer & Wieser Artichoke & Olive Salsa
1 cup Italian Blend shredded cheese
¼ cup chopped pecans
¼ cup chopped black olives
¼ cup chopped green onions

 Mix all ingredients together in large mixing bowl. Pour into serving dish.
Serve with tortilla chips, crackers, or bruschetta. Serves 6

Popularity: 7%

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anne on August 30th 2010 in Appetizers, Salsa Uses

Beef Tacos with Fischer & Wieser Artichoke & Olive Salsa

Love tacos?  You’ll love them even more with Fischer & Wieser Artichoke & Olive Salsa complementing the flavors. Not your everyday fare, but will become an everyday favorite!

Prep Time: 15 minutes
Cook Time:  15 minutes  

1 pound lean ground beef (or turkey)
1 teaspoon salt
¼ teaspoon pepper
1 cup Fischer & Wieser Artichoke & Olive Salsa
1 cup shredded iceberg lettuce
¾ – 1 cup diced tomato
2 sliced avocados
½ cup diced onion
½ cup sour cream
1 cup shredded Monterey Jack cheese

Brown beef (or turkey) with salt and pepper; drain fat. Add Fischer & Wieser Artichoke & Olive Salsa and heat through. Spoon ¼ cup of meat mixture down the center of each tortilla. Top with lettuce, tomato, avocado slice, onion, sour cream and Monterey Jack cheese. Fold tortilla around filling. Serve with additional Fischer & Wieser Artichoke & Olive Salsa. Serves 4-6

Popularity: 6%

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anne on August 30th 2010 in Beef, Salsa Uses

Chicken Quesadillas with Fischer & Wieser Artichoke & Olive Salsa

Quesadillas with artichokes and olives flavoring them are a little unusual–but great! Add guacamole on shredded lettuce and you’ve got yourself a great little light meal.

Prep Time: 10 minutes
Cook Time:  20 minutes

12 white corn tortillas
5 grilled or baked chicken breasts, sliced into thin slices
1 pound shredded Quesadilla cheese, or substitute Monterey Jack
2 cups Fischer & Wieser Artichoke & Olive Salsa
canola oil

Lay the corn tortillas on a baking sheet. Arrange some of the chicken slices on half of each tortilla. Scatter 1/3 cup of the shredded cheese over the chicken on each tortilla. Spoon some of the Fischer & Wieser Artichoke & Olive Salsa over the cheese. Fold the top of the tortillas over the filling. Heat a thin glaze of canola oil in a large skillet or flat griddle-grill. When oil is medium hot, cook the quesadillas until the cheese has melted and tortillas are slightly browned, turning once with a wide metal spatula. Smash the top of the tortilla to flatten slightly when turned. To serve, cut each quesadilla into two wedges. Arrange on a platter and serve hot with more Fischer & Wieser Artichoke & Olive Salsa on the side. Serves 6.

Popularity: 6%

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anne on August 30th 2010 in Appetizers, Chicken, Salsa Uses

Das Peach Haus® Peach Salsa Gazpacho

Here’s a great chilled soup that is ready in a flash. Prepare the tortilla strips ahead of time and you have a great soup in ten minutes!

4 white corn tortillas
1-2 cups canola oil for frying, heated to 350 degrees
1/2 teaspoon salt
2 (16-ounce) jars Fischer & Wieser Das Peach Haus® Peach Salsa, well chilled
1 cup sour cream
1/4 cup minced cilantro

Place the tortillas in a stack. Using a sharp knife, cut the stack in half, then stack the cut halves together. Cut the tortillas into 1/4-inch wide strips. Fry the tortilla strips in heated canola oil until golden brown, about 3 minutes. Remove with a slotted spoon and drain on absorbent paper towels. Toss with salt to season. Pour the Fischer & Wieser Das Peach Haus® Salsa into blender and puree until smooth. To serve, pour 8 ounces (1 cup) of the pureed salsa into four shallow soup plates (clear glass looks great!). Place two tablespoons of the sour cream in the center of each serving. Scatter some of the tortilla strips over the sour cream. Garnish each bowl with 1 tablespoon of the minced cilantro, scattering it over the entire bowl. Serve at once and enjoy a refreshing cool breeze in a bowl. Serves 4

Popularity: 9%

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anne on August 27th 2010 in Appetizers, Salsa Uses, Soup