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Recipes

Welcome to our recipe page! The Salsa Sisters love to entertain, but like simple and tasty recipes. Each season we will feature our innovative, easy, southwestern style and yummy recipes for you to try out! Our gourmet food products are all natural, gluten free, and fat free...so feel free to replace your favorite Goldwater’s salsa with whatever the recipe calls for. Happy Entertaining from your Salsa Sister, Carolyn Goldwater 

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Featured Recipes

THANKSGIVING TURKEY

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1 16 lb Turkey
1 c Goldwater’s Grand Canyon Cranberry Grill Sauce
1 c Butter, melted
1 large Tin Foil Roasting Pan

1. Separate the Turkey skin from the breast, and put the Goldwater’s Grand Canyon Cranberry Grill Sauce under the skin, reaching as far as possible. Brush melted butter all over Turkey.

2. Place the turkey in a large tin foil roasting pan and place on the barbecue. Temperature should be maintained at 350º to 375º until thermometer reads 165º. Make sure to baste Turkey every ½ hour with juices from the roasting pan. Let the turkey sit for about 15 minutes before carving.

If you choose to stuff the turkey with your favorite recipe, add some cumin to add a truly delicious Mexican flavor.

1.  Separate the Turkey skin from the breast, and put the Goldwater’s Grand Canyon Cranberry Grill Sauce under the skin, reaching as far as possible. Brush melted butter all over Turkey.

2.  Place the turkey in a large tin foil roasting pan and place on the barbecue. Temperature should be maintained at 350º to 375ºF until thermometer reads 165ºF. Make sure to baste Turkey every ½ hour with juices from the roasting pan. Let the turkey sit for about 15 minutes before carving. 

If you choose to stuff the turkey with your favorite recipe, add some cumin to add a truly delicious Southwestern flavor. 

 

THE SENATOR'S CHILI

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2 lbs               Ground Beef, Lean, Drain Fat
1 (28 oz) can   Tomato Sauce or Crushed Tomatoes
1 can              Water or Beer
1 packet          The Senator's Chili Mix
1 can              Pinto Beans, Rinsed and Drained
1 can              Kidney Beans, Rinsed and Drained
1 can              Black Beans, Rinsed and Drained

1. In a medium sized pan, add drained, ground beef, tomato sauce/crushed tomatoes and one can of water or beer on low heat.

2. Stir in The Senator's Chili Mix packet and mix it up real well. Cover and let simmer for 1/2 hour.

3. Add the pinto, kidney and black beans and let simmer another 1/2 hour to get the flavors acquainted.

Serves 8 "Good Sized" Portions

  

BLUE CHEESE STUFFED BURGERS WITH GOLDWATER’S CRANBERRY GRILL SAUCE

1 1/2 lb     Beef, Ground Lean(chuck beef)
2 t            Worcestershire Sauce
1 t            Kosher Salt
1/2 t         Black Pepper, Freshly Ground
4 oz          Blue Cheese, Crumbled (Maytag Blue Cheese)
2 c           Goldwater's Cranberry Grill Sauce

1. In a large bowl, break apart meat in large pieces. Add Worcestershire sauce, salt and pepper. Knead the ingredients together, until mixture consistency is still relatively thick- do not overdo.

2. With wet hands, take the meat and separate into 8 1/2 inch-patties, putting an approximate teaspoon size indentation in four of the meat patties for the blue cheese. Shape the blue cheese into round, equal portions to fit into each of the four meat patties indentations. Top off the other four patties with remaining cheese and put on top of the four patties with the blue cheese indentations. Seal each patty around the edges. Place in the refrigerator to firm up, for at least 15-25 minutes, but no longer than four hours.

3. In a gas or charcoal grill, heat the fire to warm up the grill. Grill the burgers approximately 2 minutes per side-rare; 3 minutes per side=medium rare; 4 minutes per side=medium. With 1 cup of Goldwater's Cranberry Grill Sauce, brush both sides of burgers liberally, while turning. DO NOT press down on stuffed burgers. Let the juices and cheese cook together inside the burger.

Serve the burgers with a side cup of Goldwater's Cranberry Grill Sauce for extra PIZZAZ! Recommend serving with, lettuce, tomato, jalapeno peppers, and more Goldwater's Grill Sauce...and Paka's Fat Free Potato Salad.

Serves 4

  

SOUTHWEST CRAB CAKES

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1/4 c           Onion, chopped
2 T.             Corn or canola oil, as needed
1 c.             Corn kernels, fresh
3/4 c           Goldwater’s Sedona Red Salsa
1 T              Cumin
1/2 t           Salt
2 T              Lime juice, fresh
1/2 c           Cilantro, fresh, chopped
1lb              Crabmeat lump, or imitation crab meat
1 1/4 c        Bread crumbs, fresh
3                 Eggs, one whole, two egg whites

1.  Saute onion in a teaspoon of oil until onion is soft.  Add corn, red pepper, salsa, and salt, cook for five minutes and then cool.  

2.  Combine remaining ingredients and chill for 1 hour.  To make cakes, heat a small amount of oil in a skillet. Form crab mixture into 6 small or 8 large patties.  Add patties to the skillet and cook about 3-4 minutes per side or until golden brown.  

This crowd pleasing recipe is fabulous topped with a dollop of sour cream, Goldwater’s Sedona Red Salsa, and sprigs of cilantro.

Serves 6-8.

  

SOUTHWESTERN EGGS BENEDICT

8 eggs (Poached)
Package or Jar of Hollandaise Sauce
Canadian Bacon, (Variations: Ham, Smoked Turkey)
Four English Muffins (Toasted)
1 Jar of Goldwater’s Rio Verde Tomatillo
1 Jar of Goldwater’s Sedona Red Salsa

Poach eggs in boiling water
Make Hollandaise Sauce in a small sauce pan
Toast English Muffins
Lightly Bake Canadian Bacon in Oven at 250

Place Canadian Bacon on Toasted English Muffin
Place Poached egg on Canadian Bacon
Pour lightly the hollandaise sauce over the eggs
Put a spoon full of Goldwater’s Rio Verde Tomatillo on one and a spoonfull of Goldwater’s Sedona Red Salsa on
another and serve to your guests.

Suggested sides: Country Potatoes, Refried Beans, or any other side breakfast dish
you prefer.

Serves 4

  

GOLDWATER’S SUGAR COOKIES & JELLIES

1 1/2 c Butter, softened
2 c White sugar
4 Eggs
1 t Vanilla extract
5 c All-purpose flour
2 t Baking powder
1 t Salt
1/2 c Any of the GOLDWATER’S MERCANTILE JELLIES (Margarita, Jalapeno, Prickly Pear or Wild Raspberry)

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 400º F. Roll out dough on floured surface approximately 1/4 to 1/2 “ thick. Cut into shapes with any cookie cutter. Place cookies 1” apart on un greased cookie sheets.

3. Take a spoon and indent middle of cookie, like a thumbprint. Add a dollop of your favorite GOLDWATER’S MERCANTILE JELLIES or make a variety using all of them.

Bake 6 to 8 minutes in preheated oven. Cool completely.

*These are a great tradition for holiday cookies

 

SPICY BAKED CHICKEN WINGS

3/4 cup Flour, All-purpose
1/2 t Cayenne pepper
1/2 t Garlic powder
1/2 t Salt
20 Chicken wings
1/2 c Butter, melted
1/2 c Goldwater’s Hot Sauce

1. Preheat oven to 400º a half hour before cooking.

2. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.

3. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate uncovered at least 2 hours.

4. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 min or longer. Turn the wings over halfway during cooking so they cook evenly.

*Make sure to dry wings before flour dredge.

*Line baking sheet or broiler pan with aluminum foil and place cooling rack or equivalent on lined pan, then bake wings on the rack. The grease will drip down into the pan and the wings will cook without soaking in the grease. This is an excellent alternative to fried wings!

Serve with ranch or blue cheese dressing or more Goldwater’s Hot Sauce!!!

Serves 4

  

PAKA'S FAT FREE POTATO SALAD

2 lbs Yukon Gold or Ruby Red potatoes, peeled
1 tsp Salt
1 c Low fat or fat free sour cream
3/4 c Goldwater’s Rio Verde Tomatillo Salsa
1/2 c Chopped red onions or sliced scallions
1/2 c Chopped celery
1/4 c Chopped carrots
8 Slices of bacon, cooked crisp (In a skillet or 3 1/2minutes in the microwave) and chopped
Pinch Coarse Salt *to taste
Pinch Freshly ground pepper *to taste

1. In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking.

2. In a large bowl, whisk together the sour cream, and Goldwater’s Rio Verde Tomatillo Salsa. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients (red onions, celery, carrots, bacon), again gently combining. Season to taste with coarse salt and freshly ground pepper.

*If you want to substitute the fat free and make traditional potato salad, use mayonnaise or regular sour cream.

Serves 6-8

  

CHILI CRUSTED SALMON FILLET

Chili Crusted Salmon

4 6 oz. Salmon Fillets
1 tsp. Cracked Black Peppercorns
1/2 tsp. Kosher Salt
2 Cloves Crushed Garlic
1/4 tsp. Cinnamon
1/2 tsp. Chili Powder
1-Jar of Goldwater’s Papago Peach Salsa

Combine ingredients and marinate for 1/2 hour. Pan Sear Fillets and then bake in preheated oven at 400 degrees for 8-10 minutes. Top Salmon Fillets with Goldwater’s Papago Peach Salsa.

Serves 4

  

RIO VERDE CHICKEN ENCHILADAS

2 cooked Chicken Breasts or 1 Rotisserie Chicken, shredded
1 c. chopped Onion
3 tablespoons grated Parmesan Cheese
1 c. Jack cheese shredded
1 jar Goldwater’s Rio Verde Tomatillo Salsa
2 c. Whipping Cream or fat free Half & Half
4 Eggs or Egg substitute equivalent
8 corn tortillas
2 c. shredded Cheddar Cheese

In a skillet, heat oil and dip each tortilla in, cook until soft. Layer between paper towels to remove excess oil. Combine chicken, onion, Parmesan and Jack cheeses. Roll chicken mixture in tortillas, placing seam side down in a baking dish. Blend Goldwater’s Rio Verde Tomatillo Salsa, cream and eggs. Cover enchiladas with sauce and sprinkle Cheddar cheese over top. Bake for 30 minutes at 350 degrees.

Serves 8

SPICY GRILLED CHICKEN WINGS

3/4 c Flour, All-purpose
1/2 t Cayenne pepper
1/2 t Garlic powder
1/2 t Salt
20 Chicken wings
1/2 c Butter, melted
1/2 c Goldwater's Chipotle Hot Sauce

*Do Step 2 the night before for best results.

1. Lightly coat grill with cooking spray. Turn on the grill to medium heat.

2. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate uncovered at least 2 hours. *Make sure to dry wings before flour dredge.

3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the plate. Place on grill with thongs until the chicken is no longer pink in the center, and crispy on the outside, about 20-30 min or longer (varies with the size of the chicken wings). Turn the wings over halfway during cooking so they cook evenly and lightly brush on Goldwater's Chipotle Hot Sauce.

Excellent!
Serve with ranch or blue cheese dressing or more Goldwater's Chipotle Hot Sauce!!!

  

BISBEE BABY BACK RIBS

This easy recipe will make your family so very happy… Perfect for a tailgater!

2 Racks baby back pork ribs (about 1-1/2 lbs. per rack)
1 (12 oz) Jar of mesquite-flavored marinade
3 Bay leaves
1 Whole medium onion, peeled
1/2 c Brown sugar (optional)
1c Goldwater’s Bisbee Barbecue Sauce

1. In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.).

2. Meanwhile, in a small mixing bowl, stir together the Goldwater’s Bisbee Barbecue Sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more.

Serves 6

 

BLACK BEAN AND BASMATI RICE SALAD WITH PEACHY PORK TENDERLOIN

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Black Bean and Basmati Rice

1 1/3 c. Basmati Rice
1 Sweet potato, peeled, and chopped to 1/4” dice
2 T. Tomato paste
1 1/4 c. Goldwater’s Mohave Mango Salsa
1-15 oz. can Black beans, rinsed and drained
1 Stalk celery, sliced on the diagonal
2 Scallions, sliced on the diagonal
Kosher salt

1. Cook rice according to the package instructions.

2. Cook the sweet potato in salted water until fork tender (8-10 minutes).

3. Whisk together the tomato paste and salsa.

4. Toss the dressing with the beans, rice, celery, scallions and the drained sweet potato. Season to taste with salt.

The black and orange colors in this nutritious, low fat salad are perfect for fall.  The Goldwater’s Mohave Mango Salsa adds the perfect kick. For those who really like to “feel the heat,” pass the hot sauce.  

Peachy Pork Tenderloin

2 c. Pineapple Juice
1 T. Worcestershire Sauce
1 t. Lemon pepper
2 lbs. Pork Tenderloin
1 lb. Red Potatoes
1 lb. Carrots
1 jar Goldwater’s Papago Peach Salsa
1/4 c. Dark Brown Sugar

1. Marinate pork in the pineapple juice, Worcestershire, and lemon pepper in the refrigerator for at least 2 hours (12-18 hours is best).

2. Roast the tenderloin, carrots, and potatoes in marinade for 30 minutes at 350°.

3. After 30 minutes add 1/2 jar of the Goldwater’s Papago Peach Salsa and brown sugar to the top of the tenderloin. oCk for another 30 minutes or until meat thermometer reaches 170°.

4. Slice into medallions and serve with more Goldwater’s Papago Peach Salsa drizzled over each serving.

Serves 4-6.

  

JALAPENO DEVILED EGGS

1 dozen hard-boiled eggs
1 c. Mayonnaise
3 T. Sour Cream
¼ c. chopped pickled jalapeno peppers (add more for extra spice) Goldwater’s Mohave Mango Salsa as needed

Cut eggs in half. Put yokes in a small bowl. Mix in mayo and sour cream with yolks until creamy. Stir in pickled jalapenos. Take a zip lock bag and fill with mixture. Cut one corner of the zip lock bag and use to pipe mixture into eggs. Top each egg with a dollop of Goldwater’s Mohave Mango Salsa and enjoy.

Another version of this recipe is to substitute 1 T. curry powder for the jalapenos.

Makes 12 servings ( 2 halves each )

  

RIO VERDE GUACAMOLE

Rio Verde Guacamole

4 ripe avocados, mashed 
½ jar Goldwater’s Rio Verde Tomatillo Salsa
1 small onion, diced fine
1 clove garlic minced
Juice of 1 lime or ½ lemon
Salt and pepper to taste

Combine all ingredients and mix well. Chill for 2 hours covered. Serve with chips or vegetables.

Makes about 4 cups.

  

GOLDWATER’S WILD ROCKIN’ JELLY ROLL

3 large Eggs
1 c Sugar
1/3 c Water
1 1/2 t Vanilla extract
3/4 c All-purpose flour
1 t Baking powder
1/4 t Salt
Confectioners' sugar
3/4 cup Goldwater’s Mercantile Wild Raspberry Jam

*Wire Rack, Jelly Roll Pan (Standard), Parchment Paper, and a beater.

1. Pre-heat oven to 375° F.

2. Line a jelly roll pan with either parchment or waxed paper, grease or spray.

3. Beat the eggs for 5 minutes until thick. Beat in granulated sugar a little at a time. Slowly beat in all ingredients using a low speed for the mixer in this order water and vanilla extract first, add the flour, baking powder and salt, beating until smooth.

4. Pour into the jelly roll pan making sure it covers all areas including the corners. Bake for 12 to 15 minutes. Test with toothpick to see if it is done.

5. Remove the cake very gently from the pan onto a cooking cloth or tea towel. Remove parchment paper. Sprinkle with confectioner’s sugar.

6. Roll the cake while still hot onto the towel. With the towel on the shortest end roll the cake, gently and let cool on the wire rack for 30-35 minutes.

7. When cool unroll and remove towel. Spread Goldwater’s Mercantile Wild Raspberry Jam over one side of the cake and then re-roll the cake. Take the confectioner’s sugar and sprinkle decoratively on the jelly roll. Refrigerate or freeze.

It’s a great holiday treat, but is good all year round!

 

CHIPOTLE CORN SAUTEED

1/2 c Butter
3 Shallots, chopped
3 cans Corn, whole kernel, drained
1 T Goldwater’s Chipotle Red Hot Sauce
1 T Cumin

1. Melt butter in a large frying pan, add shallots and sauté until almost caramelized, about 4 minutes, add the corn, Goldwater’s Chipotle Red Hot Sauce, and cumin.

2. Cook for about 5 minutes over medium heat until thoroughly heated.

Great side dish for the holidays!

Serves 8-10

 

QUE QUESO DIP & CHIPS

2 T Vegetable oil
1/2 Onion, diced
1/2 c Goldwater’s Sedona Red “HOT” Salsa
8-10 Green chile peppers, large, roasted seeded and chopped
1/2 c White Mexican cheese shredded
1/4 c Monterey Jack cheese, shredded
1/4 c Cheddar cheese, shredded
1/4 c Milk or cream
Salt to taste

1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and Goldwater’s Sedona Red “HOT” Salsa stir about 5 minutes.

2. Add the green chile; cook for 2 minutes then stir in the three cheeses and peppers. Reduce heat, stirring frequently, until the cheese has melted.

Keep warm in a slow cooker or serve in a nice ceramic bowl. Serve with tortilla chips, crackers, or pour over chicken. Serve with Goldwater’s Sedona Red “HOT” Salsa.

*If you are in a hurry, you can substitute peppers with a small jar of jalapenos.

Serves 4

  

GUACAMOLE OLE

4 Ripe avocados, mashed
1/2 Jar Goldwater’s Rio Verde Tomatillo Salsa
1 Small onion, diced fine
1 Lime or 1/2 Lemon, juiced
Salt & Pepper to Taste

Mix avocados and onion together. Pour in 1/2 jar of Goldwater’s Rio Verde Tomatillo Salsa squeeze or pour in lime or lemon. Combine all ingredients. Chill for 2 hours covered. Serve with chips or vegetables.

Serves 4-6

  

RASPBERRY CHICKEN W/ BABY GREENS

Raspberry Chicken with Baby Greens

1 Bag of Baby or Spring Greens
2 Boneless Skinless Chicken Breasts
4 Baby Red or New Potatoes
1/2 Jar Goldwater’s Ruby Raspberry Salsa
1/4 c. Olive Oil
1/2 c. Balsamic or Raspberry Vinega

Spread a small amount of Goldwater’s Ruby Raspberry Salsa on top of the chicken breasts. Microwave 6 minutes, turning once. Cut chicken into oblong slices. Prick potatoes with a sharp knife and microwave 6 minutes or until knife pierces easily into potato skin and then cut into quarters. Put baby greens into a large bowl and add warm potatoes. Mix in a separate bowl, together Goldwater’s Ruby Raspberry Salsa, olive oil and vinegar. Stir well. Pour over salad and toss. Lay strips of warm chicken on top.

Serves 4-6

  

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Salsa Suggestions

Pour over:
Low fat cream cheese and serve with eggs, crackers,
pita chips, tortilla chips or bagels.

Stir into:
Low fat yogurt or sour cream for a delicious dip

Plop it on:
Cream cheese block, Eggs, Fish, Poultry or Meat

Mix with:
Pasta, potatoes, tuna, rice, beans or into Cottage cheese for a low-cal snack. Stuff into jalapeno halves for a spicy treat.

Serve with:
Egg rolls, french fries, omelets, fajitas, sandwiches, burgers, chili, almost
anything!!!