The smokiness of the Fire Roasted Salsa pairs well with black beans & tangy sour cream. This dip is a cinch to make, and tastes great with chips, as a filling for quesadillas (just add cheese), or spread on burgers & wrap sandwiches.

Recipe courtesy of Ashley Pointer/ Serves 8

• 1 can black beans (15 0z), rinsed & drained
• 1/2 cup My Brother’s Fire Roasted Salsa
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp sea salt
• 1/4 cup sour cream

In a food processor, combine all ingredients until smooth. Chill until ready to serve.

This spicy starter is easy to make, requiring only 3 ingredients! The smokiness of the salsa & heat of the jalapeños are balanced with the creaminess of the goat cheese. Serve these at a barbecue, tail-gating event, or just to jazz up your next dinner party.

Recipe courtesy of Ashley Pointer/Serves 4-6

• 8 jalapeño chiles, stemmed & seeded
• 1/3 cup My Brother’s Fire Roasted Salsa
• 3 oz soft goat cheese

Preheat oven to 400*.  In a small bowl, combine the Fire Roasted Salsa and goat cheese with a fork; stuff each jalapeño with the mixture & place on a greased baking dish. Bake in the oven for 20-25 minutes, or until charred on the outside.

The creaminess of the white beans is perfectly complimented with the fresh tang of the Garden Salsa & a drizzle of balsamic vinegar, creating the perfect topping for crostini. This is a light-tasting but filling starter that will wow your guests.

Recipe courtesy of Helen Lampkin/Serves about 6

• 1 can (15 oz) of white beans (cannellini), rinsed & drained
• 1/2 cup My Brother’s Garden Salsa
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• sea salt to taste
• crostini*

Roughly chop white beans and place in a bowl; gently stir in salsa, olive oil, balsamic vinegar & sea salt. Serve on crostini.

*you can use store-bought crostini, or simply thinly slice a french baguette, brush with olive oil & toast in the oven at 400* for about 5-7 minutes until crisp.

This is a fresh, tangy cold pasta salad inspired in part by Mediterranean flavors. You can vary the ingredients to put your own twist on it. This pasta salad is a great side dish, or could be a vegetarian meal on its own.

Recipe courtesy of Helen Lampkin/ Yields 4 cups

• 1 cup dry pasta (cook “al dente”)
• 1/2 cup roasted red pepper, sliced
• 1/2 cup cherry tomatoes
• 1/2 cup Kalamata olives
• 1/2 cup English cucumber, diced
• 1/2 cup radish, diced
• 1 avocado, sliced into small pieces
• 1/4 cup Feta cheese, crumbled
• salt/pepper to taste
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped (optional)
• 1/2 cup Garden Salsa Vinaigrette (see recipe below)
• 1/4 cup pine nuts (toasted or plain), garnish

Mix together all ingredients and toss with Garden Salsa Vinaigrette, then garnish with pine nuts. Serve immediately or chill. Store in refrigerator.

Garden Salsa Vinaigrette (yield 1 cup)

• 3/4 cup My Brother’s Garden Salsa
• 1/3 cup Extra Virgin Olive Oil
• 1.5 tsp Dijon mustard

In a food processor or blender, combine all ingredients. Store in refrigerator until ready to use.

With only two ingredients, this is the simplest dip you will ever make! Creamy & slightly tangy, it’s great with fresh vegetable sticks, sandwiches or as a dressing on salads. For an elegant appetizer, serve alongside prosciutto-wrapped baked asparagus.

Recipe courtesy of Helen Lampkin/ Yields one cup

• 1 ripe avocado
• 1 cup My Brother’s Tomatillo Salsa

In a blender, cream together the avocado and Tomatillo Salsa until smooth. For a thinner consistency, simply add more Tomatillo Salsa. Chill until ready to serve.

Add some kick to your omelette–the slight heat of the poblano chile is balanced with the creamy avocado and tangy salsa.

Recipe courtesy of Helen Lampkin/Serves 2

• 1/2 of a fresh Poblano chile, seeded & chopped
• 2 tbsp butter
• 4 eggs, beaten
• 4 oz Monterey Jack cheese, shredded
• salt/pepper to taste
• 1 avocado, sliced & removed from peel
• about 1/2 cup My Brother’s Tomatillo Salsa

Over medium heat, melt butter in a non-stick skillet. Add half of eggs, salt & pepper to skillet and cook; when omelette is almost done, add half of the cheese and fold omelette over. Remove from heat and keep warm. Repeat for second omelette. Top each with slices of avocado and serve with My Brother’s Tomatillo Salsa.

Tangy, creamy, fresh & crunchy, this healthy slaw will wake up your taste buds! Since there is no mayo, it is perfect for picnics. You’ll never make traditional cole slaw again.

Recipe courtesy of Helen Lampkin/ Serves 4-6

• 8 cups shredded cabbage
• 1 Granny Smith apple, petite diced
• 3/4 cup My Brother’s Tomatillo Salsa
• 1 ripe avocado
• 2 tbsp sugar

In a blender, combine the Tomatillo Salsa, avocado and sugar until smoothy and creamy. In a bowl, toss dressing with cabbage and apple; chill before serving.

Fresh spinach, melty pepper jack, & Original Salsa combine with a touch of cream cheese & green onions to create the best quesadillas you’ve ever tasted! Perfect for Spring, these are a vegetarian treat everyone will enjoy.

Recipe courtesy of Helen Lampkin/Serves 4

• 1/2 cup green onions, chopped
• 8 cups fresh spinach (5 oz bag)
• 1 tbsp olive oil
• 4 oz cream cheese, softened
• 1/3 cup My Brother’s Original Salsa (any heat level)
• 4 flour tortillas (8″)
• 4 oz pepper jack cheese, shredded
• fresh cilantro, chopped (optional)

In a large skillet, heat olive oil over medium heat and sauté spinach & green onions until spinach wilts (3-4 minutes); stir in cream cheese and Original Salsa. Spread 1/4 of mixture over half of a tortilla, then top with 1 oz shredded cheese and fold over; continue with remaining tortillas. Brown in a skillet until cheese begins to melt. Serve with fresh cilantro, additional Original Salsa, or for a real treat, with My Brother’s Tomatillo Guacamole:

http://mybrotherssalsa.com/recipes/2011/04/29/tomatillo-guacamole/

This is comfort food at its finest. Our Original Salsa adds a slight kick to the creamy potatoes, creating a tasty, filling soup that the whole family will love.

Recipe courtesy of Helen Lampkin/Serves 4

• 3 medium potatoes (Yukon Gold)
• 4 cups chicken broth (or vegetable broth)
• 1/2 cup onion, chopped
• 1/4 tsp celery seed
• a pinch of thyme (dried or fresh)
• 1 tsp butter
• salt & pepper to taste
• 1 cup sour cream
• 2 tbsp flour
• My Brother’s Original Salsa (about 1/3 cup–as a garnish)

Peel potatoes and dice; place in a saucepan & cover with broth. Add onion, celery seed, thyme, butter, salt & pepper; bring to a boil, then reduce heat to low. Simmer until potatoes are tender (but not mushy); in a bowl, mix flour and sour cream; whisk into potato soup mixture. Warm through. Ladle into bowls and garnish with a dollop of My Brother’s Original Salsa. Enjoy!

These smoky, sweet & unusually moist chicken “bites” are wrapped in bacon & glazed using our Fire Roasted Tomato Salsa.

Recipe courtesy of Helen Lampkin/ Serves about 4

• 2 lb boneless, skinless chicken thighs
• bacon slices
• 1 cup My Brother’s Fire Roasted Tomato Salsa (Hot)
• 1/2 cup honey
• 2 tbsp Worcestershire sauce
• toothpicks

In a bowl, combine Fire Roasted Tomato Salsa, honey & worcestershire; cut chicken thighs into bite-sized pieces and wrap each with 1/3 slice of bacon; secure with a toothpick; marinate chicken bites in salsa mixture (in a dish) in the fridge at least 1 hr.

Preheat oven to Broil (500*). On a baking sheet, place chicken bites and drizzle with any remaining sauce; broil about 10 minutes, or until chicken is cooked & bacon is crispy; serve immediately.