Salsa • Picante Sauce • Taco
The Mexican Sauce market has become a fast growing food category in the US. Our authentic sauces are made from garden vegetables and the finest spices. Available in a variety of brand emulations and also in unique formulations. Carriage House is pleased to introduce 4 great tasting Fruit Salsas:
Pineapple • Peach • Mango • Peach-Pineapple
and 3 new Specialty Salsas: Chipotle • Fire Roasted Tomato • Habanero Volcano
Specialty Salsas
Now, more than ever, new and unique Salsa flavor combinations are
surfacing on retailers' shelves. Chipotle, Fire Roasted and Habanero, are
just a few of the "hot" new ingredients. Achieving flavor balance with
acidity, heat and sweetness is a critical challenge in the R&D process,
but... at CHC, we think we've nailed it!
Fruit Salsas
Fruit Salsa is the fastest growing flavor segment within the Salsa
category. In response to the 25% growth of Fruit Salsa over the past year,
Carriage House is pleased to introduce 4 great tasting Fruit Salsas:
Pineapple, Peach, Mango and Peach-Pineapple.
Mexican Stir Fry with Rice
1 -24oz jar Corn & Bean Salsa
Rice (cooked)
Meat (beef or chicken)
Put meat and salsa with a little water in a crock- pot. Cook on low all day. Prepare rice.
Put meat & salsa mixture over the rice and serve.
Chicken Wraps
From the Kitchen of: Sally Vogel; Streator, IL
Ingredients:
1 ¼ Cup Herb & Garlic Marinade
½ teaspoon garlic salt
4 boneless, skinless chicken breasts
4 to 8 flour tortillas, warmed to soften
1 Large tomato, chopped
1 can (4 oz) diced green chilies, drained
¼ Cup thinly sliced green onions
1 tablespoon red wine vinegar
1 tablespoon chopped fresh cilantro
Preparation:
In large plastic storage bag, combine 1 cup Herb & Garlic Marinate & chicken.
Seal bag & marinate in refrigerator at least 30 minutes. In medium bowl, combine tomato, chilies, green onion, remaining ¼ cup Herb & Garlic marinade, vinegar, cilantro and garlic salt: mix well. Cover and refrigerate 30 minutes or until chilled.
Remove chicken from bag, discarding used, marinade. Grill or broil chicken for 10 to 15 minutes or until juices run clear when cut, turning halfway through grilling time. Slice chicken into strips. Place chicken on tortillas; spoon salsa on top and wrap to enclose. Serve immediately. Serves 3 to 4 people.
Salsa Bread
1 jar Medium Salsa
3 tubes Refrigerated Biscuit Dough
8 oz Shredded Sharp Cheddar Cheese
6 oz can Sliced Olives
1 bunch Sliced Green Onions
Sour Cream For Garnish
Heat oven to 425. Grease a 9 x 13 glass baking dish. In large bowl, cut each biscuit into 6 pieces (using scissors.) Pour Carriage House Salsa over biscuit chunks. Stir to coat. Pour biscuit/salsa mix into baking dish. Top with green onions, olives and cheese. Bake for 30 minutes or until center of dish is set. Let cool. Cut into squares and serve with sour cream.
Salsa Cake with Cream Cheese Frosting
Carriage House Medium Salsa
Carriage House Mild Salsa
Water Add White Cake Mix
Cream Cheese Frosting
Prepare cake mix as directed except substitute equal parts of mild and medium Carriage House salsa for the water. Bake as directed. Cool and frost with cream cheese icing. Serve.