San Pedro River Valley Salsa 


                                                                     CHILI VERDE WITH PORK
Cube 2lbs lean Pork Meat to desirable size. Fry meat with onions and (garlic) if desired. When meat is cooked drain off fat and pour 1 Quart of San Pedro River Valley Salsa Chili Verde Sauce over meat and simmer for 1 hour. Make some Spanish rice. When rice is done pour meat and sauce over rice and serve with Beans and Flour Tortillas. Serves 4. Use a Pint for 2 servings. If you like it hot then try our new Hot Salsa Verde for more bite.

                                                                     Huevos Rancheros   2 serving

Mexican Eggs ( Huevos Rancheros)
4 eggs
4 corn tortillas
3/4 Pint San Pedro River Valley Salsa.  (Hot, Medium or Mild Red Salsa)
Grated Mexican blended cheese
Fry the tortillas in small amount of Manteca or oil. Place the tortillas on a plate placing cheese and Salsa in between each tortilla. Fry the eggs over easy.  Add the fried eggs on top. Add more salsa over the eggs (warm up the salsa is even better). Top with more grated cheese. Enjoy

                                                                   Crock Pot Carnitas            Submitted By Arizona Rub
3 - 4 lbs Pork Butt, Pork Shoulder, or Pork Loin (Pork Loin shreds the best)
1 Pint San Pedro River Valley Salsa (Chili Verde Sauce) or ( Salsa Verde for more bite )
3/4 C Chicken Broth
2-4 TBSP Arizona Original Rub ( Purchase at )

Place pork in crock pot. Coat meat liberally on all sides with Arizona Original Rub.
Add chicken broth. Cook on low setting for 6 to 8 hours until meat starts falling apart.
Remove pork from crock pot and skim oil and strain remaining juices. Cut pork into piecesof desired size or  shred and place back into crock pot. Add about 1/2 cup of strained juices and enough Chili Verde Sauce
(probably about 1/2 to 3/4 of the jar) to moisten meat. Let cook on low for another half hour or so.
Serve with Rice, Beans, or on Tortillas with Rice, Beans, Salsa and of course a squeeze of Lime.
  Prep Time 10 min. Cook Time 6 to 8 hours. Serves 4-6

                                            Shrimp Gumbo            Submitted by Don Welch


1 can         Concentrated cream of chicken soup
1 can         Concentrated chicken gumbo soup
1 can          Milk
1/2 cups+-      Cooked, peeled, chopped shrimp
4 TBSP          San Pedro River Valley Salsa (Chili Verde Sauce) or ( Salsa Verde for more bite )
2 cloves         Garlic
1/4 tsp            Soy Sauce

Bring milk and soup to a boil.  Add remaining ingredients and heat but 
do not boil.

Used concentrated cream of chicken verde soup instead of cream of 
chicken.  Also used one large clove of homegrown elephant garlic and 
probably more than a cup of shrimp.  Used four teaspoons of San Pedro River Valley Salsa (Chili Verde Sauce).

Suggest sauteing shrimp and garlic together before adding to the soup.

You could also make this into a seafood gumbo by adding other seafood 
like a firm fish, crab, oysters, scallops, clams, etc.

                                                 Chili Verde with Turkey and Garbanzo Beans     Submitted by Sharon Good
Serves Four
1 pound boneless, skinless Turkey breast ( or Chicken ), cut into 1 inch cubes
1 Tablespoon Olive Oil
1 small white onion, chopped
1 small Poblano pepper, seeded, chopped
1 jar ( 16 ounces ) San Pedro River Valley Salsa ( Chili Verde Sauce ) or ( Salsa Verde for more bite)
1 can ( 15 ounces )  garbanzo beans, rinsed and drained
1 cup water
1 teaspoon corn Masa flour ( optional )
For serving: crumbled Tortilla Chips, shredded Monterey Jack cheese, sour cream

1. Season Turkey with salt. Heat oil in large saucepan. Add Turkey in a single, uncrowded layer and cook until lightly brown on all sides.
 Remove to a plate while you brown the rest. Remove the Turkey from the pan.
2. Add the onion and Poblano to the pan and cook until tender, about 5 minutes
3. Add Turkey back to pan. Stir in Chili Verde or Salsa Verde, beans and water. Heat to a simmer. Cook, stirring occasionally, over low heat until Turkey is cooked through, about 20 minutes. Stir in Masa flour if using and cook for a few more minutes. Serve topped with crumbled tortilla chips, shredded cheese and a dollop of sour cream.
 Notes: This chili is also great made with pre-cooked Turkey. Simply cook the onion and Poblano in the oil as directed in Step 2 then pull the cooked Turkey into large shreds and add to the pan along with Chili Verde Sauce and beans.   
                                                                                     Guacamole Dip                         Submitted by Sharon Good
Mash two avacados
Add 1/2 chopped onion
Add chopped serranos or jalapeno chiles to taste ( optional )
Add chopped red tomato
Mix in 1/4 cup (more or less) San Pedro River Valley Salsa ( Chile Verde Sauce ) or (Salsa Verde for more bite)
Mix well and squeeze 1/2 lemon over mixture and stir again.
Refrigerate for about 1 hour.

                                                                          Crock Pot Meals

Use Chile Verde or Salsa Verde for more bite with either Beef or Pork in the crock pot and cook all day until meat starts to fall apart.
Then use the meat for the best tasting Burritos or pour over Spanish Rice for a great meal. 

                                                                      Chicken Chile Verde
Add Chicken and either Chile Verde or Salsa Verde for more bite to your Crock Pot. Heat up and then add Potatoes. Onions, Carrots and anything else you desire and cook on medium heat until meat and vegs are done. Serve over White Rice or Noodles.


                           San Pedro River Valley Salsa
shares one of their favorite family recipes below. 

Chilaquiles are simple to make. Warm Salsa or Salsa Verde in a pan, scramble or cook several eggs in another pan. Heat some tortilla chips in the oven or microwaves and cover them with the heated salsa and cooked eggs. Add a little cheese on top, and maybe even more salsa!

Chilaquiles are often served for breakfast with a side of beans or nopalitos.


               San Pedro River Valley Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas



  • 4 chicken breasts (1 1/2 pounds)

  • 10 Minute Marinade
  • 1/3-1/2 cup honey*
  • 1/2 cup lime juice
  • 1 tablespoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • 1 16 oz. bottle of San Pedro River Valley Salsa Verde
  • 8-10 flour tortillas
  • 3 cups Pepper Jack cheese, shredded
  • 2 cups Monterey Jack Cheese, shredded (optional for EXTRA cheesiness)

  • Garnish
  • Sour Cream
  • Cilantro
  • Avocados



  1. To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
  2. In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
  3. Meanwhile, lightly spray a 9x13 baking dish with nonstick cooking spray and pour ¼ cup Salsa Verde evenly over the bottom (it will barely cover), reserving the remaining Salsa Verde.
  4. Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
  5. After chicken has been sitting 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining Salsa Verde. Set aside.
  6. Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1-cup MntereyJack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the Salsa Verde coated baking dish. Repeat process until all tortillas are filled.
  7. Pour the remaining honey/lime/spice/Salsa Verde sauce over the enchiladas and cover with remaining 1-cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
  8. Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.



*If you are not adding any cayenne pepper then only add 1/3 cup honey. The sweetness of the 1/2 cup honey balances out the extra spice of the cayenne.

* San Pedro River Valley Salsa Chile Verde can be used if you want less bite to your dish.


                                                                          Mini Mexican Pizzas

3-4 Large whole wheat tortillas, or enough to cut out 12 small circles
1 cup Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)
1/2 cup of
San Pedro River Valley Salsa of choice
2 tsp Dry taco seasoning
1/2 cup Low fat refried beans
1/2 cup Low fat shredded Mexican blend or 2% cheddar cheese
Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

The estimated time to make this recipe is 20-25 Minutes.
1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
3. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
4. Meanwhile, in a small bowl, mix the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
5. Scoop 1/8th cup of meat mixture into each wrap.
6. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.
7. Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.
8. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!
9. Serve with a side of
San Pedro River Valley Salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!


                                                  ~~~MEXICAN TORTILLA CASSEROLE~~~
1lb. ground beef
1/2 cup diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (they spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED) will only use about 1/2 can
4-5 large flour tortillas
8 oz of San Pedro River Valley Salsa (your choice mild, medium or hot)

Spray a spring form, round cake pan or casserole with cooking spray
Brown ground beef ,and onion and drain
Add taco seasonings and cook according to package direction
Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese .
2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
3rd layer tortilla, 1/3 beans, 1/3meat, cheese
4 layer tortilla. Beans, meat, corn, rice, salsa and cheese

Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting. After baking top with sour cream, diced onion and shredded lettuce if desired








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