About Benjamin Twiggs Cherry Salsa
Benjamin Twiggs Cherry Salsa is a flavor fiesta of tomatoes, cherries and a great blend of seasonings that add an edge of heat. It has become one of our top selling products that customers from all over keep coming back for! One of our top rated products. Made in Traverse City, Michigan. 14 ounce jar.
How We Enjoy This Salsa
Yes, we eat this salsa right out of the jar, but it makes a delicious base in many recipes, too. Some favorites are cherry chicken tacos and enchiladas, cherry chili, a late night snack with chips and pretzels and in our favorite guacamole recipe.
1 ½ Medium Onions, chopped coarse
2-3 Med Garlic Cloves, minced fine (or ½ tsp Powdered Garlic)
1 Tbls Vegetable Oil
2 lbs Ground Round
1 ½ tsp Ground Cumin
1 Tbls Chili Powder
1 Can Tomato Soup
1 Jar Benjamin Twiggs Cherry Salsa
1 Can Whole Peeled Tomatoes, chopped coarse (14.5 oz)
1 C Benjamin Twiggs Dried Cherries
1 Can Dark or Light Red Kidney Beans, drained and rinsed
1 Can Canellini Beans, drained and rinsed
Salt and pepper to taste
Soak dried cherries in very hot water for 10 minutes to soften and plump.
Heat oil and sauté onions and garlic over medium heat, until soft and translucent.
Add ground beef and cook till no pink remains.
Add the next six ingredients, including the cherries, drained, and cook, stirring often, for 5 minutes.
Add beans and stir gently, until well combined.
Add salt and pepper to taste.
Let chili simmer on low heat for 10 minutes.
Santa Fe Cherry Salsa Chicken
6 Boneless, skinless, chicken breast halves
1 Jar (13 oz.) Benjamin Twiggs Cherry Salsa, divided
1 Can (14.5 oz.) Whole Kernel Corn, drained
1 Can (15 oz.) Black Beans, drained and rinsed
1 Cup Shredded Mexican Blend Cheese
Combine corn, black beans, and ½ jar of the Cherry Salsa in a crock –pot.
Arrange Chicken on top; then cover the tops of chicken with the remaining salsa.
Cover and cook on low for 7-8 hours (or on high for 3-4 hours)
(Just until chicken is cooked through.)
Uncover the crock-pot and sprinkle with cheese.
Recover and wait until cheese is melted.
Around 6 more minutes
Makes six servings
Serve with rice and sliced avocado slices if desired.
Chicken Empanadas with Cherry Salsa
1 box (15 oz.) refrigerated pie crusts (two 11-inch rounds)
4 oz. 1/3 less fat cream cheese at room temperature
3 tablespoons Benjamin Twiggs Cherry Salsa
1 cup of finely chopped cooked chicken
½ cup of Mexican cheese
1 egg, beaten
Remove pie crusts from box and let sit at room temperature for 20 minutes.
Stir room temperature cream cheese in bowl until soft. Add salsa, salt and stir.
Add the chicken and mix in well.
Unfold the pie crusts and roll out slightly on a lightly floured surface. Cut crust into 3 or 4 inch rounds using a biscuit cutter or drinking glass.
Keep re-rolling pie crusts scraps and using to cut additional rounds.
Makes about 15-20 rounds depending on the size of your cutter.
Preheat oven to 425 degrees. Place about 2 teaspoons of chicken mixture in center of each round. Tope with some of the cheese. Brush edges of crust lightly with water. Pull one side of dough over filling to form half circles. Press to seal with the tines of a fork.
If you want to make more of a meal out of this, you can use full rounds , use twice the filling and cheese, top with another whole round.
Place on foil lined baking sheets and brush lightly with the beaten egg.
Bake 16 minutes or until brown on top. Serve with additional Cherry salsa.
Cherry Salsa Meatballs
1 ½ lbs ground beef
1 t baking powder
1 diced onion
¾ c milk
2 t salt
½ t pepper
½ c uncooked rice
1 16 oz jar Benjamin Twiggs Cherry Salsa
Mix all ingredients except for salsa. Form into balls (tennis ball size) and put into casserole dish. Pour Benjamin Twiggs Cherry Salsa over meat balls.
Bake at 350° for 35 minutes.