Oh my goodness, do I love salsa! LOVE IT. Can Never get enough of it!! One of my most favorite ways to enjoy salsa is mixed in with my scrambled eggs in the morning (yes, I am Irish....but do not mess with my salsa, ok??)
So when I was asked to review the new line of Rosarita Salsas...well, try to imagine how fast I was clicking away on my keyboard as I replied back "Yes!!" LOL.
The delicious Rosarita salsas come in three ranges of mild to hot- Mild Salsa Mexicana, Medium Salsa Verde and Hot Salsa Taquera. When eating salsa straight with chips, I go for the mild usually, or a mix of mild and medium. But when using salsa in cooking, I go straight for the hot stuff! So I was delighted that we received all three salsas to try out!
A super easy yet delicious recipe is boneless chicken breast combined with Salsa Verde in the crock-pot. You can pretty much combine ingredients as you like, but here is a recipe as well that I happily recommend:
- 2 cups of canned Rosarita refried beans
- Rosarita Salsa
- 2 packages tostadas (6-inch diameter)
- 3 cups shredded cooked chicken
- 4 cups shredded iceberg lettuce
- 1 cup Queso Fresco (fresh Mexican cheese)
- 1 large, firm ripe avocado, pared, pitted, sliced
- ½ cup sour cream
Directions
- Heat refried beans
- Spread onto tostadas
- Apply thin layer of shredded chicken
- Top with thin layer of lettuce
- Top with salsa
- Sprinkle cheese/garnish with cream and avocados if desired. We skip the avocado here, and substitute vegetarian-style chicken for the real chicken as well. But it is fantastic and oh so easy!
“I wrote this review while participating in a blog campaign by Mom Central on behalf of Rosarita and received a sample to facilitate my candid review. Mom Central sent me a gift card to thank me for taking the time to participate.”