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Salsa Recipes


Gourmet Salsa Recipes

Susan's Salsa Party Dip

  • 1 8oz tub of Whipped Cream Cheese
  • 1 8oz jar of Susan's Salsa Relish (drained) (Hot, Medium or Mild)

Mix together and serve with Wheat Thins or chips.

For something different: Hollow out the middle of a loaf of volcano bread and put dip inside. Tear up bread from middle into bite size pieces and put around outside of loaf for dipping.

Guaranteed to be the hit of the party!!



Chicken Enchilada Casserole

  • 4 cooked & shredded chicken breast
  • 1 diced onion
  • ½ cup sliced black olives
  • ½ jar Susan's Mango Salsa (drained)(or your favorite)
  • 1 can Rotel Tomato's
  • 1 can Chicken Broth
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 2 to 3 cups shredded Cheddar cheese
  • 10 to 12 Corn Tortillas (torn into pieces)

Heat oven to 350. Mix together tomatoes, both soups, and chicken broth in bowl. In a 9x13 baking dish layer tortilla pieces, chicken, olives, onion, mango salsa, broth mixture and cheese. Should make two to three layers ending with the cheese. Cover with foil and bake for 30 minutes. Uncover and bake another 15 to 20 minutes until cooked through.

Serves 6 to 8


Sauteed Halibut or Sea Bass

  • 2 3½ oz Halibut or Sea Bass Fillet (rinsed, dried & seasoned)
  • 2 TBS Olive Oil
  • 3 to 4 TBS Susan’s Salsa (your choice) (I like the Pineapple best with this recipe)

Heat oil and sear both sides of the seasoned fish. Then allow fish to cook through. Remove fish to a warm plate. Add salsa to the pan and cook over medium to high heat until slightly caramelized. Remove from heat and spoon salsa over fish. Serve with sticky rice or your favorite vegetable.

You can substitute 2 chicken breasts instead of the fish.








Susan's Salsa Meatloaf


*1 LB Hamburger Meat

*1 Jar Susan's Salsa (Any flavor)

*1/3 Cup Grated Parmesan Cheese

*Salt and Pepper and Garlic Salt to Taste

*3 to 4 Strips of Bacon (Optional)

Bake at 350 degrees for 45 minutes or until done through.


















Hot Cheese and Mango Salsa Appetizer




*2 Jars Susan’s All Natural Mango Salsa (Drained)             Slice off the top of the loaf and hollow out the middle of the 

*1 Loaf Round Sourdough Bread                                               bottom half.  Set the top and middle aside.  Mix together the Cheeses

*2 Cups Grated Parmesan Cheese                                             and set aside 1/4 cup for the topping.  Mix in the drained salsa and

*2 Cups Shredded White Cheddar Cheese                                 mayo then fill the hollowed out Sourdough.  Top with the remaining

*⅔ Cup Mayo                                                                               cheese mixture.  Garnish with chopped cilantro.  Bake at 350 degrees

*Cilantro for Garnish                                                                   for 30 minutes or until golden brown on top.  Take the remaining bread

                                                                                                      and slice into bite size pieces. Place on a cookie sheet and brush with

                                                                                                      melted butter and sprinkle with sea salt and chopped cilantro then broil.

                                                                                                      Transfer everything to a platter and serve while warm.        













  Susan's Salsa Cornbread




*One Box or Package of Cornbread Mix                         Drain the jar of salsa into a bowl or measuring cup.

*One Jar Susan's Salsa (any flavor)                              Prepare the cornbread according to directions using the liquid

                                                                                                                   from the salsa as part of the liquid called for.  Mix thoroughly

                                                                                       then add the salsa. Bake as directed. 












      Stuffed Chicken Breast               




*4 Chicken Breast (Boneless & Skinless                   Place Chicken in a glass baking dish and

*1 8oz Tub Whipped Cream Cheese                          salt and pepper to taste.  Slit the top of the

*1 Jar Susan's Salsa, Drained (Any Flavor)              breast and stuff to overflowing with the 

*Salt & Pepper                                                           cream cheese mixture.  Bake at 350 degrees for

*Cilantro For Garnish                                                45 minutes or until done through and top is crusty.

                                                                                                            Garnish with the cilantro




Susan's Pasta Salad


*1 Jar Susan's All Natural Salsa (Any Flavor)                                 Mix all ingredients together and chill.

(I used the Mild Green Tomato Salsa)                                             Add cooked chicken or shrimp for

*4 to 5 cups Cooked Farfalle Pasta                                                  more of a meal.

*1/2 C Chopped Green and Black Olives (mixed)

*1/2 C Chopped Fresh Tomato

*1/2 C Chopped Red and Yellow Bell Peppers

*2 TBS Chopped Fresh Chives

*2 TBS Chopped fFresh Basil

*1/2 C Mayo

*Salt and Pepper to Taste







 Sky's Pineapple/Ginger Teriyaki Drumsticks


Place 12 Chicken Drumsticks in a large mixing bowl and add 1 jar of

Susan's Pineapple/Ginger Teriyaki Sauce.

Coat all drumsticks well and place on the grill.

Baste often with the left over sauce. 

Grill until well done and crispy.