2 2/3 cups 2 large tomatoes, chopped 1/2 cup chopped dill pickles made with Mrs. Wages® Refrigerator Kosher Dill Pickle Mix 2 jalapenos, seeded and finely chopped 1/4 cup finely chopped red onion 2 Tbsp olive oil 4 tsp minced fresh cilantro 4 tsp red wine vinegar 2 tsp pickle juice 1/4 tsp salt 1/4 tsp pepper Tortilla chips In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Recipe suggestion: Sandy’s Spicy Dill Pickles Find more information on Mrs. Wages® Refrigerator Kosher Dill Pickle Mix here.
Search Results For: "salsa mix"
Illinois State Fair – Red Ribbon Tomato Salsa
“As a kid, I watched and helped my mom can tomatoes until she quit at the age of 86. It was a very labor-intensive job and she used a pressure canner, which is why I wanted to try something a lot easier and quicker. "The Mrs. Wages® Medium Salsa mix is very good and has just the right amount of heat for the average person. I liked the option of using fresh tomatoes or store bought canned tomatoes. In this recipe, I used petite diced tomatoes and followed the recipe to the letter using the hot water bath method to... more »
Mrs. Wages® Blue Ribbon Salsa
I only use Mrs. Wages® mixes to make my salsa. I grow my own tomatoes and I used a combination of Beefsteak and Black Krim, which is an heirloom tomato. They are delicious. My family loves the taste of it. This was my first time at entering the State Fair canning division. I was absolutely shocked that I won a blue ribbon. We use the salsa for all our burritos, quesadillas, as well as with tortilla chips.
Salsa Chicken Rice Casserole
12 Servings 3 6 oz boneless skinless chicken breast halves 1 10.75 oz can condensed cream of chicken soup 1 10.75 oz can condensed cream of mushroom soup 2 cups prepared Mrs. Wages® Classic Salsa 1 medium onion, chopped 4 cups cooked brown or white rice 1 small zucchini, sliced 2 cups (8 oz) shredded Monterey Jack cheese 2 cups (8 oz) shredded Mexican Cheddar Jack cheese Place chicken in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until a meat thermometer reads 165°F. Drain and set aside to cool.... more »
Swiss Chard-Wrapped Salmon with Chunky Orange Chipotle Salsa
–Salsa Ingredients Zest of one large navel orange 2 Large Navel Oranges 1 pack (0.8 oz) Mrs. Wages® Chipotle & Garlic Salsa –Entree Ingredients 2 tsp Extra Virgin Olive Oil 4 (4 oz ea) Boneless, Skinless Salmon Fillets 4 Large Swiss Chard Leaves, trimmed –Salsa Zest one of the oranges into a medium size bowl. Quarter the two oranges, slice the peel off of the segments and coarsely chop the oranges. Place in the bowl. Add one package of Mrs. Wages® Chipotle & Garlic Salsa Mix. Combine well and let stand 15 – 20 minutes. –Salmon Preheat Oven to 425°F... more »
Sandy’s Spicy Dill Pickles
I like my pickles a bit spicy, so I have added the red pepper flakes. The judge said she could definitely taste them. I’ve been using Mrs. Wages® for the past five or six years, and I love the pickle and salsa mixes. I’m a beginner at pickling, but enjoy it. I get my cucumbers from local farmer’s markets.
Thanksgiving Snacks to be Thankful For
Thanksgiving will be here before you know it. The wonderful smells, the sound of mingling, and long overdue reunions will fill your home; but what do you do in the days surrounding it? Family and friends are arriving and the joy of the season is coming into focus, but you need snacks or meals before the big day. Have you also discovered that company tends to hover around the kitchen? Maybe it’s human nature, good food and good conversation go hand in hand. You can chat, nibble, and be merry all in one central location. For this reason, Mrs. Wages®... more »
Fiesta Chicken Casserole
Perfect casserole for the entire family or an easy dish to bring to a potluck.
Southwestern Style Asparagus
I have enjoyed entering county fairs over the past 40 years. My daughter and I have entered the Illinois State fair on a regular basis over the past 9 years, enjoying the competitions. Every year we try to introduce a new recipe for competition. Asparagus is a vegetable that needs to be picked and processed when it is new and tender – typically May or June. The older/fatter the stalks are the more tough and woody they taste.
Black Bean and Mango Pico de Gallo
1 can (15.5 oz) black beans (rinsed & drained) 1/2 cup red onion (minced) 2 mangos (peeled diced) 1 pouch (0.8 oz) Mrs. Wages® Classic Salsa Mix 2 Tbsp red wine vinegar Small dice or mince the red onion, place into a mesh strainer and run under hot water for 45 seconds or until they start to turn clear, then turn the water to cold to cool off. Allow them to drain completely. In a large mixing bowl add the drained and rinsed black beans with the red onion and the Mrs. Wages Classic Salsa mix and blend evenly. Add... more »
Chicken and Corn Stuffed Poblano Rellanos
6-8 Peppers 1 lb ground chicken 1 lb corn (fresh/frozen) 1/2 cup red pepper (small dice) 1/2 cup yellow onion (small dice) 1 lb Pepper Jack Cheese (grated) 6 each poblano peppers 1 pack (0.8 oz) Mrs. Wages® Classic Jalapeño Salsa Mix 4 oz vegetable oil Salt (to taste) Black Pepper (to taste) In to separate pans pour the 2 ounces of oil in each and bring up to high heat. Sear the chicken meat in one pan until golden brown and cooked through. At the same time sear the corn, red peppers and onion until starting to brown. Combine... more »
Chipotle Garlic Crusted Pork Tenderloin with Chipotle Cheddar Creamy Polenta
6-8 Servings 2 each Pork Tenderloins 2 packs (0.8 oz) Mrs. Wages® Chipotle and Garlic Salsa Mix 1 cup Corn Meal 2 cups Chicken Stock (recommend using Orrington Farms® Chicken Flavored Soup Base) 2 cups Heavy Cream 4 oz Butter 1 cup Cheddar Cheese (shredded) –Pork Tenderloin Clean and strip the silver skin from the pork tenderloins. Cut into 6 ounce portions Crust the pork tenderloins with the one pack of the Mrs. Wages Chipotle and garlic salsa mix. In a heavy bottomed pan sear the loins on high heat to blacken on all sides. Place into an oven safe... more »
