Salsa or sometimes called “red sauce” is widely used as a condiment in Mexican and Southwestern cuisines in the US. Ever since, the world has taken that leap and has since embraced the salsa as part of one’s gastronomic cravings.
In truth, salsa is one of the simpliest recipes to make. You just need to combine tomatoes, onions, cilantro, lime juice, spices and you are good to go. Also, you can always adjust the level of chillies you put. A definite win-win situation for anyone.
Personally, I’m not that of a big fan but I can munch on salsa anytime. At times, it gets way too spicy or bland. Never the perfect mix. Until I discovered Tita Rosita’s Meaty Salsa during the OffPrice Show at the Davcon.
I bought a jar and let me tell you, I have been eating more than a tablespoon every single night. I add the salsa to my rice, pour it over fastfood fried chicken and even with fried vegetables. Yes, that’s how addictive their salsa is.
Tita Rosita’s Meaty Salsa is made from fresh beef, tomatoes and spices. It has no preservatives hence you can truly taste the goodness of tomatoes and spices in every single bite. I love how simple yet complex their flavour and texture is. You can truly bite into the juicy tomatoes and savor the mixture of spices and meat. Now, this is the kind of salsa I want on my meals.
Salsa and chips? Sure, they’re the perfect pair. However, there is more to salsa than just a dip. Here’s how I turned my Tita Rosita’s Meaty Salsa into a whole new salsa-licious experience.
Sweet and Spicy Chicken
My dad and mama loves this! Because it’s your birthday Mama (Bai Rowena FSinsuat Ambolodto), this is for you. Sending you my love, kisses, hugs and well-wishes. Love you mama — to the moon, galaxy and back! I love you!
Chop the onion and 2 cloves of garlic. Set aside.
In a bowl, mix 3 tablespoons of tepid water, chopped onion and garlic, 3 tablespoon jam (I’ve used apricot and strawberry — apricot is best), jalapeno salsa and salt.Mix well.
Make some slits on your chicken breast. Best to take the skin off.
In a deep pot, add the sauce. Add the chicken breasts until submerged. With a spoon, pour some of the sauce over the chicken to coat.
Turn your stove to low/medium heat. Cover the pan and continue to pour sauce over the chicken. Flip the chicken to evenly coat the same. When done, the sauce should not be too watery.
Cheesy Chicken Enchiladas
THIS IS MY FAVORITE!
Indulge with this delectable 4-ingredient dish and have an instant Tex-Mex theme party on any night. You can swith the chicken with beef or fish.
Steam your chicken — remove the skin and pull into chunks. Set aside.
In a bowl, add 1/2 cup of salsa (I used Tita Rositas), 3/4 cup cheese and chicken chunks. Mix well.
Spread 1/2 cup of salsa onto the bottom of a baking dish.
Spoon 1/4 cup of the meat mixture onto the centre of tortillas. Roll the tortillas (folds down) and line baking dish until done.
Spread more salsa and cheese on top.
Bake for 20 minutes or until cheese starts to melt.
Im a cheat cook — I don’t like a grandeur of ingredients for a meal. I want to keep it simple yet flavorful until the last bite. This is perfect. Just like the enchiladas, the dish does not require you to be a scientist.
In a deep pan, combine beef strips (you can use beef steak strips too), ground cumin, fresh lime juice and jarred salsa (I used the jalapeno variant). Cook on low and and serve in tortillas. You can add shredded cabbage, carrots and onions. And cheese — don’t forget the cheese.
Tita Rosita’s Meaty Salsa accepts orders. You can call them at 0923-303 2931.
For that latest on their salsa-licious products, browse and like their facebook page https://www.facebook.com/TitaRositasSalsa
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(Photo not mine)
(Photo not mine)