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Calavo Salsa Lisa Recipes

Calavo Salsa Lisa goes great with everything.  Use any one of our 8 salsa flavors to spice up you meals, snacks and dips.

 


Cheesy Salsa with Chiles
Serves: 2-4

8 oz. cream cheese, softened
1 4 oz. can green chiles
1 cup Calavo Salsa Lisa (mild, medium or real hot)
1 cup shredded cheddar cheese

Blend cream cheese with chiles; then mix in Salsa Lisa and cheddar cheese.  Chill one hour before serving. 

Variations -
TRY THIS WITH SALSA LISA'S ROASTED CHIPOTLE SALSA!
Add roasted red peppers & a smoky cheddar cheese.
Substitute a goat’s milk chevre for cream cheese.
Add chopped scallions, cilantro or a colorful sweet or spicy pepper.  

Salsa Lisa's Guacamole 
Serves: 2-4

2 ripe Calavo avocados, peeled and pitted
½ to 1 cup Calavo Salsa Lisa (mild, medium or real hot)
salt to taste

Thoroughly mash avocados in a bowl with a fork.  Gently fold in salsa to desired consistency.  Salt to taste.

Lisa's Holiday Cranberries
Serves: 4 

1 can whole cranberries
1 orange, zest and juice
½ cup Calavo Salsa Lisa Original Recipe

Empty cranberries into a mixing bowl.  Add the zest from the orange and then squeeze the juice from the orange into the bowl. Add Calavo Salsa Lisa and stir until well mixed. 

This recipe can be prepared up to two days ahead of time and refrigerated.  These extra special and flavorful cranberries are perfect on your holiday turkey, goose, duck or ham.  For an extra special (and quick and easy) holiday appetizer, simply pour the cranberries over cream cheese and serve with crackers.  If you want to add a little sweet and spicy kick, use the  “Real Hot” variety of Salsa Lisa.  Enjoy!

Peanut Dipping Sauce  

½ cup chunky peanut butter
1 cup water
1 ½  cups Salsa Lisa (mild, medium or real hot)
2 tbsp orange juice
1 tbsp soy sauce
1 tbsp fresh ginger (or 1 teaspoon dried ginger)
3 tbsp chopped fresh cilantro

In a small saucepan, stir together the peanut butter and water over low heat until mixed to a smooth consistency, do not allow to boil.  Remove from heat and add remaining ingredients, mix well.

Use this versatile and flavorful sauce for both appetizers and main meals.  For appetizers, this sauce works very well as a dip with carrots, broccoli, cauliflower and celery.  You can also use this as a dip for any kind of satay.  As a sauce for a main meal, this works great with chicken, pork or shrimp and vegetables such as broccoli, cauliflower, carrots, asparagus or spinach served over either pasta or rice.  We all love this meal including my kids!

Sweet Marmalade 

¼ cup orange marmalade
1 cup Salsa Lisa (mild, medium or real hot)
1 8 oz. package cream cheese 

Mix the marmalade and salsa thoroughly in a small bowl.  Pour over cream cheese and serve with crackers.


Green Eggs and Ham with Calavo Salsa Lisa 
Serves: 2

4 eggs
1 cup diced cooked ham
tbsp butter
½ cup Calavo Salsa Lisa Tomatillo & Green Chile Salsa
½ cup grated Monterey Jack cheese

In a medium sized bowl, scramble the eggs and add the ham.  Melt the butter in a small skillet over medium low heat.  When butter has melted, add the eggs and ham breaking up the eggs as they cook with a spatula.  When eggs are about halfway cooked, add in the salsa and the cheese, continue to fold the ingredients together in the pan until the eggs are cooked. 

Serve with toast or hashbrowns and garnish with chopped cilantro, queso fresca, and, of course, Salsa Lisa Tomatillo & Green Chile salsa. 

Lisa’s Breakfast Burrito To Go!
Serves: 2

4 eggs, scrambled
½ cup canned black beans, heated
Calavo Salsa Lisa
½ cup shredded cheddar cheese
2 flour tortillas

Combine eggs and beans in a warm flour tortilla and top with Salsa Lisa and cheese.  Fold tortilla and serve.

Breakfast Quiche 
Serves: 6

 1 - 9” pie crust
1 cup shredded hash browns
1 cup breakfast sausage, cooked and chopped
¼ cup red pepper, chopped
¼ cup yellow pepper, chopped
¼ cup red onion, chopped
¾ cup Salsa Lisa (your favorite)
4 eggs
1 cup shredded cheddar cheese
salt and pepper to taste

Layer ingredients into pie crust starting with hash browns on the bottom of crust, then sausage and vegetables. Combine salsa and eggs; then pour over other ingredients in pie crust and top with cheese.  Bake 325⁰for 25-30 minutes. 

Super Easy Cheesy Hash Browns
Serves: ~4

½ packaged hash browns
2 tbsp finely chopped scallions
½ to 1 cup shredded cheddar cheese
¼ jar Calavo Salsa Lisa
1 tsp oil
(a dollop of sour cream)

Heat oil in skillet and add hash browns. Sprinkle scallions over potatoes.  Follow the cooking instructions on the hash brown package.  Just before the hash browns have finished cooking, spread the cheddar cheese over the top of them and cover pan.  When the cheese has melted, remove hash browns from the pan and spoon Salsa Lisa over the top of each serving.  Add a dollop of sour cream if desired. 

- or -

Just before the hash browns have finished cooking, spoon Salsa Lisa over the potatoes and then top with cheddar cheese; cover pan with lid.  When cheese has melted, remove hash browns from the pan and serve. 

Variations: Add in scrambled eggs & steamed broccoli florets for any easy, all in one breakfast scrambler.  Or add in finely chopped lean corned beef or diced ham for a heartier hash. 


Chipotle Potato Salad
Serves: 6

1 ½ cup Calavo Salsa Lisa Roasted Chipotle Salsa (to taste)
¾ cup mayonnaise
½ cup sour cream
2 lbs. baby red potatoes
½ lb. bacon, cut into 1" strips and fried until crispy
3 eggs, hard boiled and chopped (optional)
½ cup green onion, chopped
¼ cup cilantro, chopped and packed firm

In a small bowl, combine the salsa, mayonnaise and sour cream; set aside.  Scrub the potatoes and remove any dark spots leaving the majority of skin on.  Cut into 1-inch cubes.  Place potatoes in a saucepan filled with water and bring to a boil.  Reduce heat and simmer until potatoes are just tender but still firm, about 15 minutes (do not overcook).  Drain water off potatoes and place in a large mixing bowl to cool.  Add the fried bacon (reserving 1/8 cup for garnish), egg, green onion, and cilantro (reserving 1/8 cup for garnish) to the cooked potatoes.  Gently toss to mix.  Pour the Calavo Salsa Lisa mixture over the potatoes and gently mix until well incorporated.  Garnish with the remaining bacon and cilantro.


Mexican Slaw
Serves: 6

1 1/2 cups Calavo Salsa Lisa Tomatillo Green Chile Salsa
1/2 cup Crema Agria (Mexican sour cream; or substitute regular sour cream)
1 tsp. salt
1 lb. (8 cups) chopped green cabbage (or prepackaged slaw mix)
3/4 cup chopped cilantro

In a small bowl, combine the Calavo Salsa Lisa, sour cream and salt; set aside.  In a large bowl, toss together the cabbage and cilantro (reserve small amount of cilantro for garnish).  Pour the Calavo Salsa Lisa mixture onto the cabbage and fold together.  Garnish with remaining cilantro. 

To serve:  Try this great slaw with all your favorite summer sandwiches.  Don't forget, this goes great with barbeque!  At our house, we like scooping the slaw onto hearty blue corn tortilla chips.  It's also great in tacos, burritos and tostadas

Southwest Salad 
Serves: 2

1/4 cup Calavo Salsa Lisa
1/4 cup sour cream
2 cups chopped romaine lettuce
1/4 cup each red, yellow and green peppers, diced
1/4 cup red onion, diced
1/4 cup shredded cheese
1/4 cup sliced black olives
1/2 cup tortilla chips, crumbled

Combine Calavo Salsa Lisa and sour cream together and set aside.  Combine all other ingredients in a large bowl.  Add the Calavo Salsa Lisa mixture and gently toss.  Place in salad bowl and line with tortilla chips. 

Variation: Top salad with chicken breast, sliced steak or shrimp. 

Crock Pot Chipotle Beef 

3 lbs. chuck roast
1/4 cup olive oil
1 16 oz. jar Calavo Salsa Lisa Roasted Chipotle
salt and pepper to taste

Cut and trim the chuck roast into 2 to 3 inch cubes.  Heat the oil in a large skillet on the stovetop over medium-high heat.  Brown the beef in the skillet in batches being careful not to overcrowd.  Salt and pepper the beef as it cooks.  Transfer the beef to the crock pot with a slotted spoon.  Repeat this until all the beef is browned, add more oil to the skillet if needed to complete batches.  Pour the chipotle salsa over the beef and cook in the crockpot according to instructions, usually 4 to 5 hours on high heat.  The beef is done when the cubes pull apart easily.

To Serve:  This wonderfully flavored beef is now ready to serve in a variety of ways.  Try shredding it and serving it in tacos, burritos, enchiladas or sandwiches.  This beef is also fabulous on its own on top of rice with the sauce spooned over and a nice green salad on the side.  While the beef is cooking you can also add potatoes, onions and carrots to create a full meal on its own (you will need to add 1/2 to 1 cup stock to the crockpot to cook the vegetables.)  And, of course, the leftovers are even better! 

Pineapple Ginger Stir Fry 
Serves: 4

1 lb. grilled chicken cut into 1/2" by 1" strips
3 tbs. peanut or vegetable oil
3 cups mixed chopped vegetables (colored bell peppers, carrots, pea pods)
1 cup chopped onion
salt to taste
1 to 2 16 oz. jars Salsa Lisa Pineapple Ginger
4 cups cooked rice

Heat oil in large pan over medium high heat.  Add onions and chopped vegetables, salt to taste.  Saute until just tender, about 6 to 8 minutes.  Turn heat down to medium.  Add chicken and stir together until chicken is heated through.  Fold in one 16 oz. jar of the Calavo Salsa Lisa Pineapple Ginger.  Add more according to taste.  Heat through and serve over cooked rice.

Pizza Lisa 
Serves: 4

1 large pre-baked pizza crust (10-12")
olive oil
2 cups cooked chicken, shredded (boiled or grilled works well)
2 cups shredded mozzarella
2 cups Calavo Salsa Lisa Mild Salsa
salt and pepper to taste

Brush crust with a thin layer of olive oil.  Spread 1 cup of mozzarella over crust.  Top with chicken, salt and pepper to taste.  Spread the salsa over the chicken and top with remaining mozzarella.  Bake according to pizza crust directions.

Variations:  Instead of chicken, spread a layer of drained black beans on pizza.  Try adding chopped red onion, sweet bell peppers, sliced olives or your favorite topping for variation. 


Chipotle Chicken Chili
Serves: 4

1 lb. chicken breast, cut into 1" strips
1 cup chopped onion
tbsp cooking oil
tbsp chili powder
1 28 oz. can crushed tomatoes
1 16 oz. jar Calavo Salsa Lisa Roasted Chipotle Salsa
1 to 2 cups chicken stock
1 15 oz. can black beans
salt and pepper to taste
sour cream, shredded cheese, green onions for garnish (optional)

Heat oil over medium heat in a large soup pot.  Cook chicken for 5 minutes.  Stir in the onions and sprinkle with salt, pepper and chili powder.  Cook until chicken is cooked through, about an additional 5 minutes.  Add tomatoes, chipotle salsa, chicken stock and black beans.  Season with salt and pepper.  Cook over low heat for 20 minutes.  Ladle into bowls and garnish with sour cream, shredded cheese and chopped green onions.

Chipotle Wrap
Serves: 6

3/4 cup Calavo Salsa Lisa Roasted Chipotle Salsa
3/4 cup mayonnaise
6  9" or 10" roasted red pepper flour tortillas (other flavors may be substituted)
1 lb. sliced turkey
6 leafy lettuce greens
6 slices bacon, fried until crispy (optional)
1/4 cup chopped cilantro
1 small red onion thinly sliced

In a small bowl, combine Calavo Salsa Lisa and mayonnaise.  Spread the salsa mixture over the center of each tortilla.  Portion and layer the turkey, lettuce, bacon, cilantro and onion on the lower half of the tortilla.  Salt and pepper to taste.  Drizzle with additional salsa mixture if desired.  Fold the lower third of the tortilla (with the ingredients) up.  Next, fold one end over, leaving the other end open.  Roll from the bottom and serve. 

Lisa's Crock Pot Chicken
Serves: 4-6

2-3 lbs. chicken pieces
olive oil
salt and pepper to taste
1 medium onion
1 16 oz. jar Calavo Salsa Lisa Mild Salsa
1/2 - 1 cup water or chicken stock

In a skillet, brown the chicken pieces on your stovetop in the olive oil.  Salt and pepper to taste.  (You can remove the skin if you want before browning.)  Coarsely chop the onion and place in the bottom of the crock pot.  Add the water or chicken stock.  Layer the browned chicken pieces on top of the onion.  Spoon Calavo Salsa Lisa on top of the chicken using a half to a full jar.  (It's best if the salsa just covers the top of the chicken.)  Cook according to the crock pot directions, usually 4-5 hours on high, 6-8 hours on low.  Add more water or stock if needed.  Chicken is done when juices run clear when pierced with a fork (chicken should be very tender, almost falling off the bone). 

Serve this tender and flavorful chicken over brown or white rice with Calavo Salsa Lisa on the side. 

Lisa's Lasagna 
Serves: 4

5 - 12” flour tortillas
1 cup cooked shredded chicken breast
2½ cups shredded pepper jack cheese
1/2 cup cooked white rice
1/2 cup  refried beans
1/4 cup each; red, green and yellow peppers and red onions, diced
1 cup or more, Calavo Salsa Lisa
cooking spray

On cookie sheet or pizza pan that has been sprayed with cooking spray, place 1 flour tortilla. Spread with the cooked chicken and top with 1/2 cup shredded cheese. Add another tortilla, spread with refried beans, 1/2 cup Salsa Lisa and 1/2 cup of cheese. Add another tortilla, spread with white rice, 1/2 cup Calavo Salsa Lisa and 1/2 cup cheese. Add another tortilla, spread with vegetables and 1/2 cup cheese.  Place last tortilla on top and bake at 350⁰for 15 minutes.  Top with cheese and melt in oven.  Top with Calavo Salsa Lisa before cutting and serving.

Lisa's Original Chili
Serves: 4

1 lb. chicken breast cut into 1 inch strips
1/4 cup olive oil
1 cup chopped red/green bell peppers
1 cup chopped vegetables (zucchini, yellow squash, corn, etc.)
1/2 cup onion
tbsp minced garlic
tbsp chili powder
tsp cumin
salt and pepper to taste
1 cup kidney beans
4 cups Calavo Salsa Lisa (mild, medium or real hot)

Saute chicken in oil over medium heat in a large soup pot.  Add peppers, vegetables, onion and spices to the chicken.  Continue to saute until vegetables are tender, about five minutes.  Add beans and Calavo Salsa Lisa.  Lower heat and simmer gently for 35 minutes.  Note:  If chili seems too thick, add plain tomato sauce and/or chicken stock until desired consistency is reached.  Adjust seasonings before serving.  Enjoy with shredded cheese, sour cream, chopped green onions and cornbread. 


Roasted Veggie Sandwich
Serves: 4 

1/2 cup Calavo Salsa Lisa Tomatillo Green Chile Salsa
4 oz. goat cheese
1 medium eggplant cut into 1/2" thick slices
1 each red and yellow bell pepper, sliced into quarters
1 red onion, cut into 1/4" round slices
1 small bunch arugula (or other fresh greens)
1 loaf ciabetta bread, sliced in half lengthwise (take and bake works best)
Olive oil as needed
Salt to taste

Prepare a grill for roasting.  In a small bowl, combine Calavo Salsa Lisa and the goat cheese; set aside.  Coat the eggplant, peppers and onion slices with olive oil.  Place on the grill and roast until both sides have browned.  Coat the halved bread slices with olive oil and cook on the grill until lightly toasted.  Layer the eggplant slices on the bottom half of the toasted bread.  Cut the red pepper into 1" thick slices and place on top of eggplant.  Add the onion slices and place the greens on top.  Spread the salsa mixture on the top half of the toasted bread.  Place top of bread onto the bottom half.  Slice into quarters. 

 

Tomatillo Corn Chowder 
Serves: 6

4 slices bacon cut into 1" strips
tbsp butter
1 ½ cups chopped onions
tbsp flour
4 cups chicken stock
2 large potatoes, peeled & cut into ¼” to ½” diced
4 cups cooked corn kernels, drained (fresh, canned or frozen)
1 cup half & half cream
1 to 2 cups Calavo Salsa Lisa Tomatillo & Green Chile Salsa
salt and pepper to taste
crumbled bacon and cilantro for garnish (optional)

Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes.  Add the butter and melt.  Add the onions and cook until translucent, about 10 minutes.  Stir in the flour and cook for 2 to 3 minutes.  Add the chicken stock and potatoes.  Cook over medium heat at a gentle boil until potatoes are just tender, about 20 to 25 minutes.  Add corn and let heat through another 5 minutes.  Remove from heat.  With a slotted spoon, transfer 3 to 4 cups of the cooked solids and one cup liquid to a blender and puree until solids are slightly chunky.  Return the pureed mixture to the soup.  Over medium low heat, mix in the cream, Calavo Salsa Lisa and salt & pepper.  Let cook until warmed through, about 5 minutes.  Ladle into bowls and garnish with crumbled bacon and chopped cilantro. 

Salsa Turkey Wrap
Serves: 1

4 oz. cream cheese
1/4 cup Calavo Salsa Lisa (your favorite)
1 12" herb tortilla or wrap
4 oz. sliced turkey
1/2 cup shredded lettuce
4 oz. shredded cheddar cheese
thinly sliced onions

Blend cream cheese and Salsa Lisa together and spread on tortilla.  Layer turkey, lettuce, cheese and onions on tortilla.  Fold in sides and roll carefully.  Place toothpicks in sandwich and cut in half.  Serve with tortilla chips and Calavo Salsa Lisa. 

Salsa Simmered Chicken 

2 bone-in chicken breasts
water
1 ½ cup Calavo Salsa Lisa (your favorite)
salt to taste

Place chicken in a large saucepan and cover with water.  Boil over medium-high heat for 25 minutes.  Remove chicken from water and cool.  Remove skin and bones; shred chicken into 1 inch strips.  In a heavy skillet, mix chicken with Calavo Salsa Lisa, ¼ cup water and salt.  Gently simmer for 15 minutes over low heat adding more water if mixture seems too dry.

 Serve this wonderfully seasoned chicken on top of rice or with pasta.  This chicken also works great hot or cold in burritos, tacos, enchiladas, in salads and on top of pizzas. 

 Variations:  Try this great recipe with our TOMATILLO AND GREEN CHILE SALSA or our new ROASTED CHIPOTLE SALSA!  The Tomatillo Salsa will give the chicken an authentic Mexican green chile flavor while the Chipotle Salsa will infuse the chicken with a deep, rich smoky flavor.  Try them all!

The Simple and Amazing Salsa Lisa Quesadilla 
Serves: 2

2 flour tortillas
½ cup shredded cheese
Calavo Salsa Lisa
oil or non-stick spray

Coat skillet with oil or non-stick spray and heat Place a tortilla in the plan and spread cheese over the top; place the other tortilla on top of the cheese.  Heat the quesadilla over medium – low, pressing the tortillas together as the cheese melts.  When the bottom tortilla is golden brown, flip the quesadilla and continue to cook until the remaining side is lightly golden.  Remove from heat and cut into wedges.  Top with Salsa Lisa and serve.

 Variations:  It is so easy to make this quesadilla your own!  Try adding cooked shredded chicken, seasoned ground beef, sliced steak, chorizo or shredded pork.  Add in chopped cilantro, diced onion, green onions, fresh or roasted red peppers, roasted zucchini, or my favorite--black beans.  Get creative--the quesadilla is fast, delicious and fun!


Tomatillo Crockpot  

¼ cup oil
3 lbs. boneless pork country ribs
salt and pepper to taste
1 medium onion cut into 1 inch strips
1 16 oz. jar Calavo Salsa Lisa Tomatillo & Green Chile salsa 

Heat the oil in a skillet over medium-high heat on the stovetop.  Brown the ribs in batches, salt and peppering as they cook, and being careful to not overcrowd.  Place the onions in the bottom of the crockpot.  Once the ribs are browned, transfer them to the crockpot and place over the onions.  Pour the Tomatillo salsa over the ribs and cook according to the crockpot instructions, usually 4 to 5 hours on high.  The ribs will be done when they pull apart easily.

The pork is now fully flavored and can be used in a variety of ways.  Try shredding the pork and using it in tacos, enchiladas, burritos and sandwiches.  It is also fabulous on its own.  Place a softened corn tortilla on a plate, top with rice then the pork.  Drizzle Mexican sour cream (Crema Agria) and Salsa Lisa Tomatillo salsa over the the pork and garnish with chopped cilantro--very authentic and so good!


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