INVOLTINI (printer friendly)
2 to 4 breasts of chicken
Ham slices (sandwich slices)
Monterey Jack cheese (sandwich slices)
1 can Cream of Mushroom soup
4 oz Santitos Salsa Chipotle Salsa
Pre-heat oven to 375 degrees. Beat the breasts of chicken flat. Place one slice of ham and one slice of cheese on the chicken and roll up. Use toothpicks to secure closed. Bake for 45 minutes.
Mix Cream of Mushroom soup (do not add water) and salsa in a saucepan and heat. Pour mixture over chicken breasts once they are done.

BASIL HABANEROS SANTITOS SALSA PENNE PASTA (printer friendly)
2 tablespoons olive oil
1 medium onion, chopped
1/2 cup Santitos Salsa
2 to 3 garlic cloves, finely minced
2 (14 ounce) cans plum (Roma) tomatoes, hand crushed, or diced, hard cores removed
1/2 cup fresh basil leaves, tightly rolled, sliced into thin ribbons (reserve bit for sprinkle)
Salt and freshly ground pepper to taste
10 oz penne pasta, cooked al dente (medium firm)
Parmesan Reggiano cheese. freshly grated
1) Heat oil in a large saucepan over medium heat.
2) Add onions and pepper and cook until both are softened, about 4 to 5 minutes.
3) Add garlic and cook for 30 seconds.
4) Add Santitos Salsa, and tomatoes and cook over medium heat, uncovered, for 20 minutes.
5) Add basil and toss several times.
Remove from heat and serve immediately, add the basil and season to taste with salt and pepper, and freshly grated Parmesan Reggiano cheese.
-- Recipe courtesy of Chef Carlo J. Morelli.

SALSA BEANS (printer friendly)
1 lb pinto beans, cooked
1/2 jar Santitos Salsa
After beans are cooked, add Santitos Salsa.

SALSA CHICKEN (printer friendly)
1 large chicken breast
Santitos Salsa
Place chicken breast on sheet of foil; top with Santitos Salsa; wrap in foil and cook at 350 degrees. * Try this variety: combine 1 cup yellow mustard, 1/2 cup mayonnaise, and 2 tsp Santitos Chipotle Salsa. Spread over chicken breast, and smoke, BBQ, or grill the chicken according to package directions.

CHILE CON QUESO (printer friendly)
1 lb cheese
2 Tbsp butter
Santitos Salsa
Melt cheese and butter;
add Santitos Salsa to taste.

SANTITOS HOBO LUNCH (printer friendly)
1/2 lb ground beef
1 can whole kernel corn
Santitos Salsa
Cook beef and drain;
stir in corn and add Santitos Salsa to taste.

SALSA-TOPPED SALMON (printer friendly)
1 Salmon fillet
Santitos Salsa
Place salmon on sheet of foil; top with Santitos Salsa; wrap in foil and cook at 350 degrees. * Try this variety: combine 1 cup yellow mustard, 1/2 cup mayonnaise, and 2 tsp Santitos Chipotle Salsa. Spread over salmon fillet, and smoke, BBQ, or grill the salmon according to package directions.

ROASTED CORN (printer friendly)
1 tsp Olive Oil
1/2 stick Butter
1 can whole kernal Corn
1 16oz jar Santitos Salsa
In a medium saucepan add 1 teaspoon of olive oil and 1/2 stick of butter and heat pan over medium to high heat. Add strained corn and lightly brown until corn becomes sticky (stir frequently for approximately 15 minutes). Add 4 to 6 oz of Mild, Medium or Hot Santitos Salsa. Reduce heat. Ready in 20 minutes.

CHIPOTLE BURGERS (Great for a smoky taste.) (printer friendly)
2 lbs ground meat
3 green onions, chopped
16 oz jar Santitos Chipotle Salsa
Combine onion, ground meat, and 3/4 cup Santitos Chipotle Salsa. Mix well. (Note: Do not add too much salsa or burgers will fall apart.) Makes 5 to 6 hamburger patties.

CHIPOTLE SHRIMP(printer friendly)
2 tsp Olive Oil
1/2 stick Butter
1 Green Onion, chopped
1/4 c Red Bell Pepper, chopped
1 lb Shrimp, uncooked
2 Tbsp Santitos Chipotle Salsa
1 box Instant White Rice, prepared according to directions on box
Place olive oil and butter in medium sauce pan. Add green onions and bell pepper, and mix well. Cook for 1 minute over medium-high heat, until butter is melted. Add Santitos Chipotle Salsa and heat for about 1 minute. Add shrimp and cook for 2-3 minutes or until it turns pink. Turn shrimp over and cook an additional 2-3 minutes. Top prepared rice with shrimp and vegetable mixture.

Top your eggs and steaks with Santitos Salsa!