Beyond Chips
"Proud
producers of Vermont products"
New
World Enterprises, Inc.
Many people think of eating salsa with corn
chips which is a great way to enjoy salsa. However, our salsa has
a medium bodied consistency that
allows it to be used as a marinade or cooking and grilling sauce.
The following are suggestions and in some cases complete recipes
of different ways to enjoy these flavorful salsas. If you have a
favorite way to enjoy our salsa, please let us know and we will include
your
idea on our page.
Baked Vermont Maple Salsa Pork Chops
Needed:
6 lean pork chops, ½ inch thick
1 - 2 peeled garlic cloves, sliced in half
1 16 oz. jar of Mariah’s Specialty Vermont Maple Salsa
Procedure:
Rub pork chops with garlic cloves. Place chops in baking dish, cover
with Mariah’s Specialty Vermont Maple Salsa and marinate 3-4 hours
(or overnight) turning pork chops over once during the marinating time.
Place in a 350 degree oven and bake for 1 hour or until done. Baste
with salsa once or twice. Add a small amount of water, if needed,
toward end
of baking period.
Garnish with additional salsa before serving, if desired.
Sweet Pickle Salsa Meatloaf
Needed:
1 ½ lbs. ground beef
1 egg, beaten
1/4 cup milk
¾ cup flavored bread crumbs (garlic, italian, etc.)
1 tsp salt
1 tsp oregano
1 16 oz. jar of Michaela’s Gourmet Sweet Pickle Salsa)
Procedure:
Mix 1/3 to ½ jar of Michaela’s Gourmet Famous Original Salsa with
all other ingredients. Place mixture in a 9 x 5 meatloaf pan.
Bake at 350 degrees for approximately 1 hour.
A small amount of the remaining salsa may be drizzled on top of the
meatloaf during the last 15 minutes of baking with the rest being used
as a condiment when serving the meatloaf.
Macaroni and Hamburg Salsa Soup
Needed:
1 ½ lbs. ground beef
10 cups water
(1) 15 oz. can tomato sauce
(2) 16 oz. jars Michaela’s Gourmet Famous Original Salsa (or any of
Howling Coyote’s three flavors if more heat is desired).
2 tsp garlic powder
3 Tbs chili powder
3 tsp salt
2 tsp ground cumin
2 tsp oregano
1 ½ cups uncooked macaroni
Procedure:
Mix together ground beef, garlic powder, chili powder, salt and cumin
in a 6-quart stock pot. Cook until ground beef is throughly browned.
Add water, tomato sauce, Michaela’s Gourmet Famous Original Salsa and
all
the remaining dry ingredients except for the macaroni. Cook for
approximately 15 minutes, bringing mixture to a boil. Reduce heat and
add uncooked macaroni. Continue to simmer until macaroni is tender.