Recipes

Daniel's Fire Roast Southwestern Pasta Sauce

Makes 4 servings
1/2 pound ground beef or chorizo
1 jar Daniel's Fire Roast salsa
1 15 oz. can tomato sauce
Garnishes:
Chopped Green Onions
Chopped Olives
Cilantro
Pepper Jack Cheese

Brown meat in a large saucepan over medium heat and drain the fat. Add remaining ingredients and simmer until heated through, stirring occasionally. Garnish as desired.

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Fire Roast Tomato Soup

Makes 4-6 servings
2 tablespoons vegetable oil
1 pound skinless boneless thighs, cubed
1 teaspoon lemon pepper seasoning
1 cup chopped onions
1 cup sliced celery
1 cup diced carrots
3 garlic cloves, minced
2 small zucchini, quartered, then sliced 1/2 inch thick
1 jar Daniel's Fire Roast salsa (Mild or hot)
1 quart low sodium chicken stock
2 tbs. heavy cream

Heat oil in saucepan over medium heat. Add chicken and sprinkle with salt and pepper to taste. Cook, stirring occasionally, until no longer pink (5-7 minutes). Using a slotted spoon, transfer to a bowl.

In same pan, sauté onion, celery, carrots and garlic 3-4 minutes. Add chicken broth and salsa; bring to a boil. Reduce heat and return chicken to pan. Simmer 30 minutes, stirring occasionally. Stir in zucchini and simmer 8-10 minutes or until zucchini is tender.
 

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Pork Tacos

Makes 4 servings
1 2 lb pork loin
1 jar Daniel's Fire Roast salsa
1 15 oz. can black beans, rinsed, drained
12 6 inch tortillas (flour or corn)
1 cup chopped green onions
1 avocado pitted, peeled, diced
1/2 cup fresh chopped cilantro
Lime wedges

Preheat oven to 350. Place pork on a baking sheet and sprinkle with salt and pepper. Roast until brown and very tender, about 1 1/2 hours. Cool. Shred pork.
Add shredded pork and salsa to a large skillet over medium heat. Stir until heated through.
Wrap tortillas in foil . Heat in oven 10 minutes. Stir black beans in saucepan over medium low heat until heated through. Coarsely mash beans.
Arrange tortillas on a work surface. Spread mashed bean over. Top with pork-salsa mixture. Sprinkle with green onions, cilantro, avocado and a squeeze of lime.

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Chicken Avocado Salad

Makes 4 Servings
2 ripe avocados
2 chicken breast halves
1/3 cup minced onion
1/4 teaspoon garlic powder
1 tablespoon mayonnaise
1/2 cup Daniel's Fire Roast (I like Hot)
salt & pepper

Garnish:
Chili Powder
Cilantro
Lime wedges

Boil chicken breasts for 6 minutes. Let cool and shred with two forks. Slice avocados in half and remove pits. Scoop out avocado and dice. Set aside the four avocado half shells. In a bowl, mix shredded chicken, avocado, onion, garlic powder, mayo, salsa, salt, and pepper. Scoop salad mixture into avocado shells and garnish with chili powder, cilantro, and squeeze of lime.

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