Salsa has long ago overtaken ketchup as America’s favorite condiment. We all love it on corn chips or taco salads. But, salsa is also a great way to get the flavor of onions, peppers, tomatoes and cilantro into a dish in one step; save the chopping and cutting. Pace Picante is a favorite brand of bottled salsa and is made by Campbell’s. One of their recipe collections “Pace Family Recipe Round-up: 50th Anniversary Cookbook” offers 100 recipes using this delicious ingredient in ways we might not have considered previously. Grilled Pork in Pita
3/4 cup Pace Picante sauce 1/2 cup plain yogurt 1 teaspoon lime juice 1/4 teaspoon garlic powder OR two cloves garlic, minced 4 boneless pork chops, 3/4 inch thick, trimmed of extra fat 6 pita breads (6 inch size), warmed (microwave in a paper towel for 1 minute) 1 cup shredded lettuce 1 green onion, sliced Mix 3 tablespoons picante sauce, yogurt and lime juice. Cover and refrigerate. Mix remaining picante sauce and garlic powder. Place chops on a lightly oiled grill over medium-hot coals. Grill uncovered for 15 minutes or until chops are no longer pink, turning and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture when meat is done. Slice pork into thin strips and place down the center of each pita bread. Top with yogurt sauce, lettuce and onion. Fold pita around filling. Serves 6. Picante Shrimp ‘n’ Peppers Pasta
1 tablespoon vegetable oil 2 small green or yellow peppers, cut into strips (about 2 cups) 1 cup sliced fresh mushrooms (about 3 oz.) 1 teaspoon dried basil, crushed 1/4 teaspoon garlic powder OR 2 cloves garlic, minced 1 cup Pace Picante sauce 2 medium tomatoes, coarsely chopped (about 2 cups) 1 pound medium shrimp, peeled and deveined 3 1/4 cups cooked medium tube-shaped pasta (about 2 cups dry)
In a medium skillet, over medium heat, heat the oil. Add peppers, mushrooms, basil and garlic powder. Cook until tender-crisp. Add picante sauce, tomatoes and shrimp. Heat to a boil; reduce heat to low. Cook 5 minutes or until shrimp turns pink; don’t overcook them. Add cooked macaroni and heat through. Serves 4. Picante Pinto Beans with Bacon
1 cup Pace Picante sauce 1/4 cup ketchup OR barbecue sauce 1/4 cup packed brown sugar 1 teaspoon ground cumin 4 slices bacon, cooked and crumbled 2 cans (15 oz. each) pinto beans, drained Sliced jalapeno peppers for garnish In a medium saucepan, mix picante sauce, ketchup, sugar, cumin, bacon and beans. Over medium heat, heat through. Put into a serving bowl, garnish with jalapeno and serve. Serves 6. There are many brands and types of salsa on the shelves today but Pace is consistent in its quality. Often by using a brand we trust, we know the results of the recipe are what was intended by the cook who developed it. I love salsa, and it’s really low calorie, another benefit. Robust flavor that isn’t fattening; how good can it get?
That’s all she wrote.
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