Recipes

Puree 8 ounces mild salsa, a chopped tomato, 2 chopped scallions, 1 cup tomato juice, the juice of 1 lemon, and salt and pepper. Chill and top with cucumber, bell pepper, and cilantro. – Sharon Shiner, Boston-area personal chef and owner of Thyme To Cook

You need just four ingredients for this dish! In a slow cooker, combine flank steak, ground cumin, lime juice and Clint’s Texas Salsa (I use a “medium” variety). Cook on low 8 to 10 hours, and then shred the meat and serve in tortillas. It’s simple, delicious, family-friendly food. – Diane Phillips, author of Slow Cooker: The Best Cookbook Ever

  Layer sliced potatoes, salsa, sautéed onions and garlic, and bake until tender. Top with cheese and bake until melted. – Patty James, author of More Vegetables, Please!