![]() ~ Arrange rolls close together on a plate, stacking in a pyramid shape ifįast and easy, this classic party food will disappear quickly!Ĭhipotle Dip Mix, prepared as directed for dipĤ.25 oz. ~ Using a sharp knife, slice rolls into 1" sections. ~ Repeat with remaining ingredients until you run out of spread. ~ Roll up tortilla tightly and set aside. ![]() ~ With a butter knife or spatula, spread mixture, about 1/8" thick, evenly onto ~ With an electric mixer, beat together cream cheese, Fruity Salsa Mix, pineapple, and ham. (4 - 6) 12" flour tortillas, room temperature Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Squeeze lime juice over the ingredients and sprinkle with salt and pepper, to taste. can crushed or chunked pineapple, drained Combine diced mango, avocado, red onion, peppers, and cilantro in a large bowl. May contain bioengineered ingredient(s).Ĭolorful and zesty chilled summer appetizer.Ĩ oz. ![]() Packaged in aįacility that handles wheat, milk, soy, egg, peanuts, and tree nuts. Ingredients: salsa base ( onion, red & green bell peppers, garlic, herbs & spices, chili powder) sea salt, habanero pepper, cane sugar, mango flavor (propylene glycol, alcohol, natural & artificial flavor, annatto extract). Store for 5+ years out of sunlight, below 70 degrees Serve with: tortilla chips, Bugles, veggie sticks, pretzels, and use as a Mexican condiment on tacos, burritos, etc. To make a Spread, beat 1 packet of mix with: 8 oz. To make a Lite Creamy Dip, stir 1 packet of mix To make a Creamy Dip, stir 1 packet of mix To make a Fresh Salsa, stir 1 packet of mix with: 2 cups minced fresh tomatoes with juices. can of petite diced tomatoes, undrained & 3 Tbls. To make a Salsa, stir 1 packet of mix with: 15 oz. Made from scratch, in small batches, from our own original recipe in ![]() Pour into jars or bottles and store in the refrigerator until you're ready to add some dazzle to a dish.Description: This sweet 'n sassy mix combines Tex-Mex herbs and spices, peppers, and fruity essence to create a well-rounded salsa that explodes with flavor! Red hot habanero provides a nice kick and the mango balances out the heat. Taste and season with additional salt if you think necessary. Thin with a little additional water if you think your hot sauce is too thick. Pour into a blender jar, add the roasted garlic, salt and sugar. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. ![]() Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Bring to a boil, then reduce to a very gentle. Add both to a saucepan, along with the vinegar, raisins, salt, ginger slices and molasses. Then cut the tips off the guavas, cut into 1/4’s and remove/discard the seeds (if there are any blemishes on the skin of the guava, cut off and discard).
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