This has quickly become a family favorite to have on hand every week. I make this on Sunday night takes less than 10 minutes and its always gone by Friday!
In a large bowl
1 Can organic diced tomatoes (organic optional across the board of course)
1 Can organic corn
1 Can organic black beans rinsed
1 Can organic pinto beans rinsed
1/4 Yellow or red onion chopped
1.5 Scoops of H&H Brand Hot
I take the bowl snap on the lid and put it in the fridge. I will make a pot of white rice and a pot of lentils place them in the fridge as well. When anyone is hungry they put a big scoop of the fiesta mixture and either rice or lentils in a pot and heat on the stove or in the microwave. You can then add your favorites such as avocado, grated cheese, sour cream, fresh cilantro to the top and you have a quick meal, everyone we have shared this with love it for the awesome taste and convenience. BTW it gets better as the week goes on!

Laura wrote: “For 1-2 servings (multiply for more people) 1 medium to large sweet potato 1 T water 1 T H&H Brand. Finely dice potato into uniform pieces about the size of a pencil eraser. Place in a microwave safe dish with seasoning and water, mix well. Cover with a paper plate and microwave 3 minutes on high. Stir and microwave an additional 2 minutes, until soft but not mushy. Set aside. **** ½ large bell pepper ½ onion 1 T EVOO Dice the same size as the sweet potato and sauté in a pan over medium heat until soft. Remove from pan and set aside. **** In the same pan, add a little more olive oil or spray with Pam and add the potato. Cook over medium heat to slowly brown. Don’t stir too much and don’t cover the pan. After 10-15 minutes, add the onion and pepper back to the pan and heat through. Serve as a taquito filling, as a taco filling, as a side to eggs in the morning, even stuffed into an empanada. If you send my daughter a can of seasoning, she will prepare and photograph the dish. She’s a professional… see: http://www.facebook.com/l/6b201/www.natalieskillercuisine.com”

This is a quick and easy recipe that got great reviews at our Christmas party.

1 small can of Cream of Mushroom soup

1 small can of Cream of Chicken soup

8 oz. package of Cream Cheese

8 oz. Sour Cream

2 Scoops (more if you like them a bit spicier) H and H Salsa Mix

Mix all ingredients together. If it needs to be thinned out, you can use a little half and half. Preheat frozen meatballs in microwave and place in crock pot. Pour mixture over meatballs and set crock pot on high at least two hours prior to serving. Once meatballs and sauce are hot, reduce crock pot setting to low. Note: You can also heat the sauce in the microwave prior to pouring over warmed meatballs if you need to serve them quicker. The longer they simmer, the tastier they get!

1 – medium onion {I prefer Red Onion} Carmelized

1- Cup Sour Cream

1- Cup Hellmans Mayonaise

2- Ounces of Cream Cheese

1- Heaping Scoop of H & H Seasoning

Slice onion into hamburger slices, Saute onions in 2 tbs. of olive oil until carmelized. Let cool.

Combine all ingredients into food processor and blend until smooth.

Super Delicious

1 cup basmati rice, rinsed; 2 cups water; 2 T margarine or butter; 2 T chicken bouillon; 1/2 scoop 30 sec. Salsa Mix. Bring to a boil, reduce heat & cover, cook until liquid is absorbed, about 20 mins. YUM!

2 Avocados, halved and pulp spooned into a bowl

1 tomato, seeded and chopped

1/2 scoop 30-Second Salsa mix

1/2 tsp. garlic powder (to taste)

1/2 tsp. salt (to taste)

1 tsp. lime juice (to taste)

Mix all ingredients in a bowl. Serve immediately with chips or on tacos.

1. Chop and saute 1 onion and 2 cloves garlic in some olive oil.

2. Add 1 can diced tomatoes, 1 scoop H&H hot salsa mix, and 1 quart chicken broth and simmer 20 minutes.

3. Add 1/2 grocery roasted chicken (shredded), juice from one fresh lime, and 2-3 T chopped cilantro, and simmer 10 more minutes.

4. Crumble some tortilla chips into your bowl, ladle in the soup, garnish with grated cheddar cheese and avocado slices.

It’s so easy and so delicious.

2 Cans of Diced Tomatoes

1 Can of Black Beans

1 Can of Yellow Corn (drained but hang on to until you decide your desired consistency)

1 Can of Black Olives (drained and chopped up but hang on the juice until you decide your desired consistency)

1-2 scoops of H n H (I’m a wimp and use the mild)

Mix all in a large bowl, (refrigerate for 30 or more min’s) I like mine more chunky so I don’t put in a lot of the juices but if you like a more soupy consistency then use more of the drained juices. Then I’ve served with different grain crackers, tortilla chips, and my favorite is over a baked potato with sour cream and grated cheddar cheese. Yum Yum.

Okay! So every year since you guys have been coming to the L.A. County Fair a.k.a The Pomona Fair, I have bought two can’s of this 30 second Salsa “Magic!!” (Yummy!) And every Year, you beg me to post my Bloody Mary Creations!! Trust me…………….there is no limits to what I have done with this 30 second salsa mix!!

My Bloody Mary Creations:

Shelly’s Bloody Mary (Best Bloody Mary you’ll ever have!!)

2 Full Shots of Vodka

Dash Of Worcestershire Sauce

Take a butter knife and dip it into Prepared Horseradish and get a little scoop of like maybe a half inch, and stir it in.

A couple sprinkles of Celery Salt (better if you can find Celery Salt without the salt. I’ve found it at Vons.)

A quart of Lime squeezed in the juice (We use a half…. We like the lime taste)

Then Add V8 Juice to Fill up glass, then add 30SSM at the end!

Approx. 1 tps. Of 30 second salsa mix (some time we use 1T. to kick up the heat!)

Stir with your Celery stalk and enjoy!!

We have also added 30SSM to Meat Loaf, Hamburgers, Scramble Eggs, Egg Burritos, Omelet’s, Mango Salsa and Corn Salsa!! We have even used it as a marinade with lime in stake’s and shrimp.

1 Can of Sweet Corn rinsed and drained

1 or 2 diced tomatoes

Half of a Red Onion diced

1 Jalapeno deveined and deseeded / minced

2 Green Onions cut from Green to White

Half a bunch of Cilantro Minced or to taste

1 lime squeezed

And 1 Scoop of 30SSM

Great with Chips, in Omelet’s, On Salmon, or Fish of any kind…. You can even sprinkle the Corn Salsa on a salad…. Taco’s….. Even good just by it self….. Enjoy!!

4 Mangos diced

Half of a white Onion diced

2 Green Onions cut from green to white

Half a bunch of Cilantro Minced

½ lime squeezed

½ tsp. of sugar

30SSM to taste

Mix all together and enjoy!! Yummmmm!!

Great with Chips, On Salmon, or as a side for shrimp…. Even dress up Tilapia really good too… This one’s even good just by itself too!!

Enjoy!!

1 lb of ground beef

Diced vegetables: 1/2 onion (set aside in a separate bowl), 1/2 red bell pepper, carrots, celery, zucchini (all in the same bowl)

2 cloves of garlic, zester

1 small can (8 oz) of tomato sauce

1-2 scoop of H&H Brand Salsa Mix (to taste)

1-cup water or vegetable broth (may need additional if too thick)

1 tsp Better Than Bouillon – Vegetable broth

1 Tbs apple cider vinegar, honey apple vinegar, or espresso vinegar

1 Tbs Worcestershire sauce

Optional: 1 can of beans (drained and rinsed). Choice of: red kidney beans, cannellini or northern white kidney beans, black beans


Salt to taste

Cooking directions:

Brown ground beef. Drain and set aside.

With the bit of beef drippings left in pan, sauté the onions until translucent. Add the rest of the diced veggies and garlic. Sauté all together for 3-5 minutes, stirring occasionally. Add ground beef. Mix thoroughly.

Add the rest of ingredients. Heat through. Add additional water or broth if too thick. Add salt to taste.

Serve with shredded cheese (your choice) and dollop of sour cream on top, and cornbread on the side.

Boneless chicken breasts, French’s fried onions, H&H Brand 30 Second Salsa mix. Take 1/2 cup of French’s fried onions, 3/4 scoop of 30 Second Salso mix (or more depending on how much of a “kick” you want), and place in a large freezer bag. Use a rolling pin to crush and mix onions and salsa mix. Add chicken breasts and shake to coat thoroughly. Bake in oven and serve.

I call this Mexican Stew

1# stew meat cut into small cubes

1 med onion, chopped

1 can diced Rotel or like product, do not drain

1 can water

2 scoops HNH 30 Second Salsa mix

3 med potatoes cubed

Cook in crock pot on low for 8 hours

We aren’t crazy about chunks of tomato so I put the Rotel and the 2 scoops of HNH in a blender for a few seconds

Thanks, Laura

ps, we eat the salsa all the time!!!

1 can diced tomatoes
1can rotel
1-1/2 scoops 30 sec salsa mix

Chop in small 4 cup food processor.

So my husband and I just bought this from the Christmas Gift Expo in Salt Lake city and we are IN LOVE with it!!! Our newest favorite thing to do with this is to make Salsa Popcorn.

We air pop our popcorn but you can use microwave popcorn as well.

1/2 c air popped popcorn (or 1 bag microwave kind)

1/2 cube of butter melted

1/4-1/2 scoop Hot salsa mix (dependingon how hot you want it)

Pop your popcorn then pour half the melted butter over it while sprinkling half the salsa mix. TOSS WELL! Then add the rest of the butter and salsa mix and toss again. I find that you have to have someone tossing the popcorn while someone else is pouring the butter and salsa mix otherwise you get some pieces that have ALL the butter and mix on it instead of being spread evenly.

ENJOY!!!

Pork roast small but not the tenderloin, the cheaper one. 1 lg (32 oz?) can of green chilis. 1 scoop H&H, 2 pkgs dry poultry or chicken gravey mix. Put the pork roast in a crock pot with the green chilis. Add the H&H and cook until the pork and green chili shreds easily with a fork (High about 4 hours low 8 hours or more) add the gravey mix to thicken. Pretend you slaved all day and take a lot of credit for being amazing.

Ingredients:

Ground beef 85% 1 lb.
Ground Pork 1/2 lb.
salt, to taste
=====
Wine Cabernet Sauvignon or Burgandy, for deglazing (1/2 – 3/4 cup)
=====
Chili Powder (H&H) 2 scoops
Garlic 1 Tablespoon crushed
Celery 2 stalks, medium diced
Bell Pepper – 1 Green, medium diced
=====
Tomato 14.5 oz. petite dice undrained
Pinto Beans 14.5 oz. drained and rinsed
Corn 14.5 oz. undrained
Cocoa Powder 1 Tablespoon
Worcestershire 1 Tablespoon
Prunes 6, quartered
Crushed Pineapple 1 8 oz can. Juice added early, pineapple added last 30 min.

Directions:
http://store.hnhbrands.com/

This is the same as # 1, except:
– Use ground pork, vs. Italian sausage.
– Use crushed pineapple, vs. chunks.
– Use Pinto, vs. Kidney beans

A “regular” chili, with a hint of sweet (and sour).
This fits (barely) in a 3 quart slow cooker.

Brown the beef and pork in a heavy pot Salt the meat while cooking. I use a 6 quart enameled cast iron pot. Heat the pot, add some canola oil, and then the meat and salt. Once the meat is cooked through, de-glaze the pan with the wine. Add the crushed garlic, celery, bell pepper and chili powder and continue cooking until the veggies are softened.
Add the tomato, rinsed beans, corn, cocoa powder, Worcestershire, prunes and the juice from the pineapple (reserve the pineapple until later). Stir all together, and heat through. I transfer the full mix to a slow cooker, and continue to cook on low for 4 to 6 hours. You could just reduce the pot to a simmer, cover, and cook on the stove top or in the oven for the same amount of time.
Add the pineapple during the last 30 minutes of cooking.

Whole frying chicken

2 scoops 30 sec salsa mix

Canola or Vegetable Oil

In small bowl, add oil to salsa mix and blend until makes a this paste.

Separate skin from breasts, thighs and back. Rub paste inside cavity and under skin. Roast as usual.

Adds a great flavor to boring roasted chicken. Works well on rotisserie too!

1 can petite diced tomatoes
1scoop salsa
1/2 cup sour cream.

Use for chips, tacquitos, or a taco topper! Delicious!!!

4 -5 very ripe avocados ( mashed)
sour cream ( 50% volume of avocado mash )
1-2 fresh jalapeno’s ( minced, chopped or blended )
1 full scoop hot 30 second salsa mix
1 large white or yellow onion ( diced, minced,blended, chopped very fine )
one small ( bunch ) of cilantro ( diced , chopped very fine )
1 Tablespoon minced garlic
1 Tablespoon kosher salt ( real salt, sea salt, table salt works fine too)
1 tablespoon lemon or lime juice
Mix well. keep covered and chill.
enjoy!

1 lb of ground chicken

1 scoop of 30 second salsa (hot or mild)

1 12 oz beer of your choice

Soft corn or flour tortillas

Whatever else you want to put in the tacos! (lettuce, cheese, jalapenos, etc..)

Mix chicken, salsa mix, and beer in storage container and place in fridge for at least 1 hr. (4-12 hrs would be better)

Put a little olive oil in a large pan and cook chicken mixture in pan until all liquid is gone and chicken is cooked thouroughly. Add salt and pepper to taste.

Heat up tortillas in oven or in a small pan on stovetop and serve with all the fixins!

5 lbs of boneless/skinless chicken thighs (trim off most of excess fat!)

*1 can of Rotel – original – undrained

1/2 cup – green enchilada sauce -mild (save remaining sauce)

**1/2 cup – chicken stock or broth (unsalted)

1 1/2 tblsps – H&H Salsa Mix – Mild

1 tblsp – garlic powder

chili powder

2 tblsp – olive oil

spray oil

large cutting board


*optional – use Rotel-chunky (any flavor) instead of original

**substitute 1/2 cup of Dos Equis-Amber – or any dark beer – instead of chicken stock



1) Spray oil inside of 3-5qt Slow-Cooker – turn on Low

2) In a large mixing bowl with whisk mix the next 3 ingredients – set aside

3) Sprinkle both sides of thighs w/chili powder set on large platter or plate

4) In a large no-stick skillet w/lid – pour in 1 tblsp of oil – turn on med high

5) Soon as oil is hot – add 5-6 thighs at a time–and only cook ’til you browned both sides of all thighs

6) Placed browned thighs into slow-cooker

7) Pour ingredients from mixing bowl over thighs and add H&H and garlic powder on top – stir all 2 times

8) Cook on low 6 to 8 hrs

Remove thighs with slotted spoon onto cutting board – drain excess liquids into container – with large-bladed knife loosely chop up the thigh meat, place back into slow-cooker and mix in remaining green enchilada sauce (and maybe some of that optional beer!). Set cooker to ‘Keep Warm’ and go get yore fixin’s ready!

We eat this with: corn/flour tortillas – sour cream – guacamole – lettuce – fresh diced tomatoes – pico de gallo – taco sauce/red – green sauce – grated cheddar cheese – homemade spanish rice – peppers/corn and black beans.

This stuff is Nummy-Yummy!

One white onion choped finely I use Vadalia Chopper small frame

2 Large tomatoes choped finely I use Vadalia Chopper small frame

2 large scoops of Hot salso mix

1/4 teaspoon salt

chopped halpenoes (optional) depending on how hot you want.

1/4 cup chopped cilantro

Mix all together and chil for few hours for flavor to seep in

Serve with Chips

Mix 1 scoop H & H salsa mix with 16 oz. cottage cheese and a ltitle milk in blender.

Chill serve as tortilla or vegetable dip

1 Can drained Garbanzo beans

1 Tbsp. olive oil

1 scoop salsa mix

blend, chill and eat with pita chips, tortilla chips or veggies

2 1/2 scoops hot salsa mix

2-14.5 oz cans tomatoes with green chilis

1 large finally chopped red onion

3 large jalapenos finely chopped

chill overnight….

OUTSTANDING FLAVOR

Add one scoop of the HOT salsa mix for every 2 quarts of homemade dill pickles (using your favorite dill pickle recipe) you make. The longer they cure the better they are. Outstanding!

While cooking ground beef, or ground elk or venison.

add 1/2 -1 scoop of 30 second mix ( hot or mild )

garlic salt / pepper to taste

brown soft flour taco shell

add 30 second salsa, sour cream , olives, grated cheese or anything else you like in a taco


Enjoy.

1lb ground beef
12 crush crackers (Ritz, Saltines, or Cheez Itz equivalent)
1/4 cup diced onion
1 egg
1/8 ish cup milk
1cup cheese cubes (little more or less depending on personal taste)
1small can petite diced tomatoes
1 or 1 1/2 scoops salsa

Mix it all up, form a loaf, spread additional salsa/tomato mix on top to make a pretty line.
Bake at 350-400 for an hour, oven depending.

Eat!!!
(the mix is great tossed in taco meat, etc.)