Sweet tomatoes, red & green chiles, jalapenos, garlic, onions, and lime to form the perfect moderate heat salsa.
- Tomatoes, Fire Roasted Green Chilies(green chilies, water, salt, citric acid, & calcium chloride), Onions, Water, Cider Vinegar, lime, Distilled Vinegar, Cumin, New Mexico Red Chili Powder, Garlic, Crushed Red Pepper, Fresh Basil, Sicilian Sea Salt
1 cup uncooked regular long-grain white rice
2 cups of water
1 tablespoon oil
4 boneless skinless chicken breast halves, cut into bite-sized pieces
1 jar of Medium Chunky Salsa by Casa De Jorge Salsa Company
1/4 cup orange marmalade
1 tablespoon brown sugar
2 tablespoons fresh lime juice
1/4 to 1/2 teaspoon allspice
1/4 cup chopped fresh cilantro
Fresh lime wedges, if desired
Fresh orange wedges,
1 Cook rice in water as directed on package.
2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 minutes or until chicken is no longer pink.
3 In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
4 Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges.
Jorge's Chunky Salsa Chilli
What you'll need:
1 lb. coarsely ground beef
1 -16 oz. can of tomato sauce
2 - 16 oz. cans of red kidney beans
1 cup water
1 jar of Medium Chunky Salsa by Casa De Jorge Salsa
Cook meat over high heat until meat loses color.
Drain the grease.
Combine meat, water, beans, tomato sauce, and salsa.
Simmer for 2 hours, stirring occasionally.