Guacamole and Salsa

1 15.5 oz jar Gateway to the West Salsa
3 ripe, large avocados (1 1/2 lb) pitted, peeled
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

In a medium bowl, place avocados; coarsely mash. Stir in all the ingredients except the salsa. Spoon guacamole into shallow serving bowl; top with salsa.

Serve with tortilla chips as desired. Servings: 4 (1/4 cup each.)

Cheesy Salsa Chicken

4 skinless, boneless chicken breasts or thighs
1 15.5 oz jar Gateway to the West Salsa
4 slices Swiss cheese
4 slices tomato
1 tbs. butter

Brown chicken in butter using a skillet. Once browned, cover chicken with salsa. Cover and let simmer, about 30 minutes, or until chicken is done.

Remove from heat. Cover each piece with a slice of tomato and a slice of cheese. Replace cover and let the cheese melt and tomato warm, about 10 minutes.

Servings: 4. Recommended side: white rice.

Pesos (Salsa Tortilla Roll-ups)

2 8 oz pkg cream cheese
1 8 oz container sour cream
1 15.5 oz jar Gateway to the West Salsa
12-16 large thin tortillas

Bring all ingredients to room temperature. Mix cream cheese and sour cream in a food processor (if by hand, mix very well). Add salsa and stir well.

Spread mixture generously on tortillas. Start at one end and roll tortilla up like a jelly roll. Refrigerate for at least one hour or until cream cheese mixture sets up.

Cut into 1 1/2 pieces and serve chilled. Great with salsa, guacamole, queso, or nothing at all!

Salsa-Fried Turkey and Rice

1 teaspoon vegetable oil
1 pound ground turkey
1 cup long-grain rice
1 cup canned, red kidney beans, drained and rinsed
1 can (7 ounces) corn kernels, drained
2 cups canned, reduced-sodium chicken broth
3/4 cup Gateway to the West Salsa
1/2 cup shredded Colby cheese (optional)

Preparation Time: Approximately 5 minutes

Cook Time: Approximately 20 minutes

Heat the oil in a large skillet over medium-high heat. Add the ground turkey, and cook until lightly browned, chopping and turning as need with a spatula to keep the meat browning evenly, about 5 minutes.

Add the rice, beans, corn and broth, and stir gently to combine. Cover and simmer for 15 minutes, until liquid is absorbed and rice is tender.

Add salsa and stir to combine, and fluff the rice. Serve topped with cheese, if desired.

Servings: 6

Super Duper Chili

1 pound bulk pork sausage
1 pound ground beef
2 cans (15-1/2 oz. each) hot chili beans
1 15.5 oz jar Gateway to the West Salsa
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (15 oz.) tomato sauce
8 oz. process cheese (Velveeta), cubed
1 1/2 tsp. chili powder
1/4-1/2 tsp. cayenne pepper

In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 min. or until heated through.

Servings: 14 (3 1/2 quarts).