Top Pick Of The Week

September 19, 2006
Updated January 2011

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Salsa Bobo
Salsa Bobos is laden with large chunks of tomato, black beans and kernels of corn. Behind it, Cowpoke Artichoke Salsa. Photo by Melody Lan | THE NIBBLE.
WHAT IT IS: Gourmet salsas.
WHY IT’S DIFFERENT: Twenty-three different flavors, mostly tomato-based, each truly different from the rest.
WHY WE LOVE IT: Top-quality ingredients and mouth-watering recipes. Plus, the wide range of choices means that no matter how much you love salsa, you’ll equally love the anticipation of discovering something new.
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Jardine’s Gourmet Salsa:
Salsa To Dance About

Page 8: Cooking With Salsa ~ Recipes


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Cooking With Salsa: Recipes

Salsa is more than a dip and a topping for nachos. It’s also an exciting ingredient for recipes. It does well crossing over into the Italian arena. Try these recipes for manicotti and rotini pasta, as well as for pork tacos.

Creamy Chipotle Manicotti Recipe


  • 8 manicotti shells
  • 1 container part-skim ricotta cheese (15 ounces)
  • 2 green onions, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1-1/2 cups part-skim mozzarella cheese, shredded
  • 1/4 cup egg substitute
  • 2 cups D.L. Jardine’s Olé Chipotle Salsa, divided
  • 1-1/2 cups Monterey Jack cheese with peppers 
    or Cabot’s jalapeño cheddar, shredded
  • Vegetable cooking spray



Ole Chipotle Salsa
  1. Cook pasta according to package directions, without salt or oil, to al dente stage. Rinse with cold water to stop cooking, drain and set aside.
  2. Stir together ricotta cheese, green onions, cilantro, mozzarella and egg substitute.
  3. Coat an 11" x 17" baking dish with cooking spray, and pour 1/2 cup salsa in the bottom. Spoon cheese mixture evenly into shells, and arrange in the dish. Pour remaining salsa over shells.
  4. Bake at 350°F for 20 minutes. Sprinkle with Monterey Jack cheese. Bake 10 more minutes or until thoroughly heated and the cheese melts. Let stand 10 minutes before serving.

Santa Fe Pasta Recipe

Barilla RotiniThis dish can be served warm or as a cold pasta salad.


  • 16-ounce package rotini pasta
    (rotini are twists, shorter than fusilli)
  • 2 16-ounce jars of D.L. Jardine’s Cowpoke
    Artichoke Salsa
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup yellow corn kernels
  • 1 chicken breast fillet (or 16 ounce package of
    frozen cooked salad shrimp)
  • 1/2 teaspoon garlic powder


  1. Boil the pasta in salted water for 8 to 10 minutes, or until al dente.
  2. Season chicken breast with 1/2 teaspoon of garlic powder and brown in 2 tablespoons of olive oil. If you are using salad shrimp, thaw and sear with olive oil and garlic for approximately 2 minutes (do not overcook).
  3. Cube the chicken and mix with the pasta and artichoke salsa in a large bowl. 
  4. Serve immediately with parmesan cheese, or cover contents and place in the refrigerator until you are ready to serve.

Quick & Easy Grilled Pork Fajitas with Pineapple Salsa Recipe

Jardine's Pineapple Chipotle SalsaIngredients

  • 6 boneless pork loin chops (4 ounces each)
  • 1 tablespoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper
  • 1/8 teaspoon ground red pepper
  • 1 16-ounce jar D.L. Jardine’s Pineapple Salsa or
    Pineapple Chipotle Salsa
  • Vegetable cooking spray
  • 8 flour tortillas, warmed


  1. Combine curry powder, garlic powder, salt and
    peppers. Sprinkle over pork chops.
  2. Coat chops evenly with cooking spray.
  3. Grill, covered with grill lid, over medium high heat until done, approximately
    3 to 4 minutes on each side.
  4. Remove from grill and cut into strips or bite-size pieces. Serve in warm tortillas
    drizzled with Pineapple Salsa.


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