Try substituting Salsa del Norte for tomato sauce/paste in any of your own favorite recipes! If you create something you want to share, please send your recipe to james@delnortegourmet.com
GAZPACHO DEL NORTE
INGREDIENTS:
1 cup chopped peeled tomatoes
½ cup Salsa Del Norte (you may use more in place of the tomato juice, depending on your taste)
2 cups V-8 or tomato juice
2 large stalks finely chopped celery
1 large finely chopped cucumber
1 medium sized green pepper, finely chopped
3 large green onions, finely chopped
2 tablespoons snipped parsley
1 small clove garlic, minced
2-3 tablespoons wine vinegar
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
DIRECTIONS:
Mix at slow speed in the blender, cover and chill in glass or stainless steel bowl. Let sit at least 4 hours. Serves 6-8.
TIO FREDDIE’S RICE DEL NORTE
INGREDIENTS:
1 cup rice
4 oz. Salsa del Norte
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon celery salt
1/2 teaspoon cumin
1 cube chicken or vegetable bouillon (12 grams)
2 cups water
1 tablespoon canola oil
DIRECTIONS:
On stove top, pour oil in a medium saucepan and heat to medium heat. While saucepan is heating, heat 2 cups water until almost boiling. Add bouillon to heated water and mix until dissolved. Stir fry rice on stovetop until it begins to turn brown. Add Salsa del Norte, onion powder, garlic powder, oregano, and celery salt to rice for 1 minute while stirring constantly. Add water with bouillon to cover rice. Heat to boil, stir thoroughly, cover and reduce heat to simmer. Cook for 20 to 25 minutes until rice absorbs liquid.
MEATLOAF DEL NORTE
INGREDIENTS:
2 ½ pounds good hamburger meat or soy product
½ to 1 cup Salsa del Norte
Dried vegetable flakes, to your taste
2 Tablespoons dried or fresh onion
2 Tablespoons oatmeal
Salt and Pepper
One Potato
Cook 1 ½ hour at 350 degrees.
DIRECTIONS:
Mix all of the ingredients by hand and fashion into a loaf. Slice the potato very thin and cover the top like a pie. Once cooked, sprinkle the top with paprika. You may put this in a round pan, and cut it like a cake. Serves 8.
BLOODY MARY DEL NORTE
INGREDIENTS:
Tomato juice
Vodka
Salsa del Norte
Worcestershire sauce
Ground pepper
Tasty bits on toothpicks
DIRECTIONS:
Mix three parts tomato juice, one part vodka, 1(ish) teaspoons Salsa del Norte, a few splashes of Worcestershire sauce, and ground pepper to taste (in a glass the size of your choosing). Mix well with ice and then add a skewer of hot peppers, stuffed green olives, pickled okra, or whatever pleases you!
PIZZA DEL NORTE
INGREDIENTS:
Pizza crust
Salsa del Norte
Refried beans
Monterey jack (pepper jack?) and Cheddar Cheese
Ground beef or soypProduct
Vegetables/Fungi of your choice (I recommend chives, bell peppers, mushrooms and olives)
DIRECTIONS:
Liberally spread your desired heat of Salsa del Norte on top of a pizza crust. Top with cheese and administer dollops of refried beans to your pleasing. Evenly spread cooked ground beef or soy product out of the package. Add vegetables as you see fit. Cook until hot in the middle. Alternatively, add all of the toppings first and then apply the cheese.
HUEVOS RANCHEROS DEL NORTE
INGREDIENTS:
2 cups cheddar cheese
1 cup Salsa Del Norte
1/2 cup refried beans
1 tostada shell
2 eggs over easy
DIRECTIONS:
In a saucepan, melt cheddar cheese with Salsa del Norte. Heat tostada shell and top with refried beans and 2 eggs over easy. Pour cheese/salsa mixture over the top.
PEZ (FISH) TACOS DEL NORTE
INGREDIENTS:
Salsa del Norte
warm corn tortillas
batter dipped fish fillets
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lime juice
shredded cabbage
DIRECTIONS:
Mix sour cream, mayonnaise, and lime juice to make tartar sauce. Spread on top of corn tortillas. Add one fish fillet per tortilla, top with cabbage and Salsa del Norte to taste.
