mamagia

I recently stumbled upon these at the grocery store - I've tried the Pineapple Mango Chipotle and the Tequila Lime Salsa........both great. I'll be using these for my Cinco de Mayo dinner!!


Pineapple Mango Chipotle Salsa - “Many people think of fruit salsas as extremely sweet and this variety is the perfect blend of sweet and savory – a “true” salsa. The fruit adds the freshness and twist to meals that people are looking for, while the chipotle adobo adds the savory taste.”
Elevate your grilling & dipping: Use Pineapple Mango Chipotle Salsa as a marinade for any seafood or pork, or as a dip for shrimp.
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Black Bean & Roasted Corn Salsa - “The hearty ingredients of black beans, corn, and red peppers with a hint of lime and chipotle spice will make this an instant family favorite. The fire-roasting of the corn and peppers give it an extra kick of smokiness, heat and a deep roasted flavor. All the ingredients are roasted to perfection, maintaining their integrity.”
Make it hearty: Add Black Bean & Roasted Corn Salsa to fish, to enhance a favorite wrap sandwich or make your own gourmet-style burger.
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• Triple Pepper Salsa - “Our Triple Pepper Salsa was made to be much darker, richer and smoother than regular chunky salsa – very much like a restaurant-style salsa. This variety has more of a pepper base than tomato, with green chili, serrano and guajillo peppers that give it a bold taste.”
Pace Shrimp Diablo: Sauté shrimp with sliced peppers. Toss with Triple Pepper Salsa and serve with rice.
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• Tequila Lime Salsa - “We made this salsa with real tequila added to tomatoes, fresh onions and jalapeño peppers, with a splash of lime juice. You’ll notice our Tequila Lime salsa is unique in that it is green, from the addition of tomatillos.”
Pace Tequila Lime Vinaigrette Dressing: Combine Tequila Lime Salsa with olive oil and cider vinegar. Use on your favorite combination of salad greens or cooked shrimp.

PACE® TEQUILA LIME VINAIGRETTE
Makes: 1 ¼ cups

• 1 cup Pace® Tequila Lime Salsa
• ¼ cup olive oil
• 1 tablespoon cider vinegar
• ¼ teaspoon ground black pepper
• mixed salad greens

Beat the salsa, oil, vinegar and black pepper in a medium bowl with a whisk or a fork. Serve over the salad greens.


Tequila Lime Shrimp:
Toss 1/2 pound hot cooked shrimp and 1/4 cup vinaigrette in a medium bowl. Serve over hot cooked rice. Serves 2.

Tequila Lime Shrimp Salad:
Toss 1/2 pound cold cooked shrimp, 1/4 cup vinaigrette and 4 cups mixed salad greens in a large bowl. Serve immediately. Serves 2

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• Salsa Verde - “This salsa has a complexity to it, is full of flavor and has a smoky note from Spanish paprika. Hand-selected jalapeños and chunks of tomatillos splashed with lime will tantalize your taste buds! The smoky flavor of this salsa would pair nicely with steak, pork or ham.”
Pace Grilled Steak Salad: Marinate your favorite steak in Salsa Verde, and broil or grill. Slice steak and serve over mixed greens, with additional salsa and crumbled tortilla chips.


PACE® SALSA VERDE GRILLED STEAK SALAD
Makes: 4 servings

• 1 pound beef skirt steak
• 1 jar (16 ounces) Pace® Salsa Verde
• 8 cups chopped romaine lettuce
• ¼ cup shredded Mexican cheese blend
• ¼ cup sliced pitted ripe olives (optional)
• ¼ cup sour cream (optional)

1. Pour 1 cup salsa into a shallow nonmetallic dish or a resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes or overnight.

2. Lightly oil the grill rack and heat the grill to medium. Grilled the steak for 10 minutes or until desired doneness, turning it over halfway through cooking and basting it often with the marinade. Throw away any remaining marinade.

3. Slice the steak diagonally into thin slices. Divide the lettuce among 4 bowls. Top each with 1/4 of the steak, 2 tablespoons salsa and 1 tablespoon cheese. Top each with 1 tablespoon olives and 1 tablespoon sour cream, if desired.