Chips and salsa is a crowd-pleasing restaurant staple. With Latin inspired flavors on the rise and the delicious taste of Vista Verde® salsas on hand, you can easily enhance your signature flavors for an updated menu.
Classic Sauces & Dressings
Add Vista Verde salsas to classic sauces & dressings for added flair.
- Compound Butter - Add to Butter and lime juice for a perfect, steak-topping
- Mexican-inspired Crema - Add to Shamrock Farms® Sour Cream
- Green Chile Vinaigrette
- Southwestern Hollandaise
Spice up Appetizers & Sides
- Gazpacho
- Salsa Verde Deviled eggs
- Salsa Verde Crab-Artichoke dip
- Jalapeño Popper Dip – Mix with cream cheese, bake and serve as a dip
- Tex-Mex Mashed Potatoes
- Spanish-Inspired Rice or Couscous
- Add to slow cooked beans or meats for a burst of flavor
Integrate Salsa for Easy, Flavorful Entrees
- Rustic Ceviche
- Latin-Inspired Meatloaf with roasted corn and cilantro
- Shakshuka or Eggs in Purgatory
- Mexican-Inspired Pasta - Add to pasta sauce, chorizo, and finish with cotija
- Top Halloumi or grilled chicken or fish list sea bass, mahi or Halibut
Vista Verde Batch Bloody Mary
Just in time for Mother’s Day and Cinco De Mayo, a batch blood mary recipe that serves 12, 7 oz drinks.
Ingredients
- 46 oz Rejuv® tomato juice
- 12 oz Vista Verde Salsa Roja
- 3 oz fresh lime juice
- 5 oz Worcestershire sauce
- 1 oz prepared horseradish
- ¾ tsp celery salt
- 18 oz vodka (1.5 oz per glass)
Directions
Combine the first 6 ingredients in a blender or food processor and puree until smooth. Cover the Bloody Mary Mix, and chill at least 2 hours or up to 24 hours.
To serve, add 5.5 ounces Bloody Mary mixture to each pint glasses. Stir 1/4 cup vodka into each glass and fill with ice.
Garnish each glass or serve with a choice of celery, green olives, fresh flat-leaf parsley, pickles, bacon, pierport shrimp, lemon wedges.
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