Recipes and Serving Suggestions:
Paradise Salsa is a versatile food that can be enjoyed by itself or as an enhancement to your favorite recipe. If you have any serving suggestions, we would be happy to post them with credit to you if you contact us at admin@paradisesalsahi.com
Paradise Shrimp and Fish Stew
Ingredients:
1 Lb Cod – thick cut
1 Lb Large Shrimp – peeled
1 C Paradise Salsa - Almost Mild
3 Cloves Garlic-fine chopped
½ t Salt
¼ t Pepper
1 Red Pepper - deseeded and medium diced
1 Green Pepper – deseeded and medium diced
1 14 oz Can coconut milk
2 T Lemon Juice
¼ C Paradise Salsa – Almost Hot
Method:
Cut Cod into approx., 1 x ½ inch chunks. Add shrimp, garlic, salt and pepper in a bowl and combine with cod. Set aside. In a large pot on the stove top combine pepper and some olive oil and cook for 5 to 7 minutes over medium heat. Add Paradise Salsa – Almost Mild. Add coconut milk. Bring mixture to a rolling boil. Take off heat and add lemon juice, and shrimp and cod mixture making sure fish is submerged. Let stand covered for 15 to 20 minutes until fish reaches 140 to 145 degrees. To serve spoon into a bowl, add some cilantro for garnish and a teaspoon of Paradise Salsa Almost Hot for taste. You may serve over rice or quinoa.
TIP: Since you are using residual heat to cook fish and shrimp, it is best to use a heavy pan like a cast iron Dutch oven to bring ingredients to initial rolling boil.
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Breakfast Tacos with Bacon
Ingredients:
2 Large Eggs
1/8 t. Salt
Pinch Pepper
1 Slice Bacon cut into ½ inch pieces
1/2 C. Paradise Salsa
1 Scallion thinly sliced
4 6” Flour or corn tortillas
¼ C Shredded Monterey Jack cheese
1 Lime cut into wedges
Method:
In a medium bowl whisk eggs, salt and pepper until well combined. In a 10-inch skillet cook bacon until crispy. Add scallion and cook until just softened. Add eggs and shire over low heat until fluffy and eggs are slightly wet. Remove from heat and set aside. Stack tortillas on a microwave safe plate and cover with a damp dish towel and heat about 20 seconds. Divide egg mixture evenly into four portions on the tortillas and serve with Paradise Salsa cheese and lime wedges.
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Cheesy Refried Bean Dip
Makes 5 cupsIngredients:
1 Lb. Pinto Beans
4 Qts. Water (divided)
4 T. Butter (divided)
1 t. Salt
1/3 C. Paradise Salsa
¼ t. Ground pepper
½ C. Cheddar cheese (shredded)
½ C. Monterray Jack (shredded)
Method:
-Soak beans overnight in bowl in two quarts cold water. Drain and rinse beans and place in a slow cooker. Cover with 2 quarts of hot water. Cooked covered on high for 4 ½ hours or low for 9 hours. Keep beans covered with water and add as necessary.
-Once cooked ladle out 1 ½ cups water and reserve. Strain cooked beans. Place beans, 1 cup of reserved water, butter, salt, Paradise Salsa, ground pepper, in a food processor. If using blender, half the above ingredients to make two batches.
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California Enchillada
Serves 4Ingredients:
4 Large flour tortilla (plate size)
4 C. Refried beans (warmed)
4 C. Taco meat (cooked and warmed)
8 C. Shredded iceberg lettuce
2 C. Cheddar cheese (grated)
½ C. Paradise Salsa
1 C. Sour cream
Method:
-Warm flour tortillas in oven on cookie sheet for 5 minutes at 350F. Place each tortilla on dinner plate. Cover each tortilla with ½ cup refried beans and ½ cup taco meat.Distribute 2 cups of shredded lettuce over each tortilla. Top with ½ cup cheese, paradise salsa to taste, and a dollop of sour cream.
-For quick taco meat brown 1 ½ pound ground beef with a finely chopped onion and 2 cloves minced garlic. Mix in prepared taco meat seasoning.
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Zucchini Burrito Boats
Serves 4Ingredients:
4 zucchinis, halved lengthwise
1 tbsp. extra-virgin olive oil
½ onion, chopped
2 cloves garlic, minced
1 lb. ground beef
½ tsp. chili powder
½ tsp. ground cumin
¼ tsp. paprika
¼ c. Paradise Salsa
Freshly ground black pepper
1 (15-oz.) can black beans
1 c. chopped cherry tomatoes
½ c. corn
1 c. shredded cheddar
1 c. shredded monterey
2 tbsp. chopped cilantro garnish
Method:
-Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
-In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
-Stir in chili powder, cumin, paprika and Paradise Salsa, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
-Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro and more Paradise Salsa and serve warm.
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Chilaquiles
Serves 4Ingredients:
12-14 Tortilla Chips
2 C. Paradise Salsa
½ C. Water
½ Cooked and shredded HuliHuli Chicken
2 C. Shredded Cheddar Cheese
½ C. Diced tomatoes – drained
½ C. Diced Onions
Method:
-Put the water, Paradise Salsa,and cooked shredded chicken in a large pan on the stove and simmer over low heat.
-Add the chips and stir until coated and slightly softened then remove from heat.
-Stir 1 ½ cups of cheese into the mixture and pour into a deep microwave dish.
-Stir in the tomatoes and onions.
-Top with remaining cheese.
-Microwave about one minute until bubbly.
-Remove from heat and let stand 10 minutes.
-Add toppings such as sour cream or Paradise Salsa guacamole [See above Paradise Salsa Guacamole].
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Salsa Turkey Burgers
Serves 4Ingredients
1 Lb. Ground Turkey
1/3 C. Seasoned Bread Crumbs
4 T. Paradise Salsa
Method
1. Combine all ingredients until well mixed.
2. Salt and pepper to taste.
3. Divide into 4 patties.
4. Cook in frying pan for approximately 10 minutes flipping once half way through cooking. Use cooking spray or light amount of oil in pan to release burgers.
Hamburgers and Hot Dogs
Apply mustard or Ketchup to taste. Increase the flavor by adding Paradise Salsaas a condiment.
_____________________________________________________________________(This recipe won first place in division at the 2013 Ka’u coffee festival.)
Ka’u Bull Quackers
Ingredients
4 oz. Cream cheese (softened)
2 oz. Sour cream
6 t. Italian Espresso John Bull Ka’u Coffee
1/3 C. Sweet onion (coarsely chopped)
6 oz. Paradise Salsa
2 T. Olive oil
3 Garlic cloves (finely chopped)
Pepper (fresh ground)
Soda crackers, taro chips, or Hawaiian potato chips
Add olive oil to pan over medium heat. When hot, pan fry the finely chopped garlic for 15 or 20 seconds until aroma intensifies. Don’t burn. Remove from pan.
Mix dairy products with cooled Ka’u coffee with mixer. Add onion and continue mixing. Spread Paradise Salsa on cracker or chip (note that it sticks to the chip). Place a dollop of the cream cheese, sour cream, onion mixture over the salsa. Place a ¼ teaspoon of garlic with pepper to taste top. Perfect for lunch or pupu’s.
Recipe provided by Lisa and Jimmy Decalio owners of Moa’ula Coffee
http://www.kaucoffee.com/
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Breakfast Burritos
Ingredients:
6 Eggs (remove 3 yokes if you want reduce fat and cholesterol)
6 Flour tortillas (6 to 8 inch)
4 Bacon strips (substitute breakfast sausage, ham or Portuguese sausage)
6 American cheese slices
6 T. Paradise Salsa
Method:
Cook breakfast meats and set aside. Scramble eggs with 2 tables of water. Beat well. Place individual tortillas between pieces of paper towels and microwave for about 45 seconds to make pliable. Quickly cook eggs and set aside. To assemble, place one cheese slice on the heated tortilla, then about 1 and ½ tablespoons of egg over the top. Add 1/6 portion of breakfast meat then a tablespoon of Paradise Salsa. Fold into a burrito. Wrap in foil if desired. Can be reheated in microwave after removing foil.
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Nachos
Place a desired amount of your favorite chips on a foil covered cookie sheet (for easy clean up). Cover with your favorite grated cheese. Add such things as, olives, jalapeño or your favorite peppers, guacamole, refried or black beans, and sour cream. Drizzle with Paradise Salsa to taste. Place in a preheated 350 degree oven for 10 minutes or until cheese is melted an serve.
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Paradise Salsa Guacamole
Ingredients:
3 Avocados
1 Lime
1/3 C. Paradise Salsa
Salt and Pepper to taste
Method:
Mash avocados to desired consistency. Add lime juice and Paradise Salsa and salt and pepper adjusting to taste.
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Paradise Corn and Chicken Chowder
Serves 5-6
Ingredients:
1 T. Vegetable Oil
1 C. Finely chopped yellow onions
1 ½ t. Cumin
1/2 Lb. Red bliss or Yukon Gold potatoes
2 C. Fresh or frozen (thawed) kernels
4 C. Chicken broth
3 C. Shredded or chopped rotisserie (hulihuli) chicken
1 C. Paradise Salsa
1 to 2 T. Lime juice
Sour cream or plain Greek yogurt
Chopped fresh cilantro or basil to garnish
Method:
In a large sauce pan over medium, heat the vegetable oil. Add the onion and cook until golden brown, about 5 minutes. Add cumin and cook stirring for another minute. Add the potatoes, corn and chicken broth, bring to a boil, reduce heat and simmer for 15 minutes or until potatoes are tender. To thicken the chowder, transfer all potatoes and 1 ½ cups of the mixture to a blender and blend until smooth. Return the mixture to the sauce pan, add the chicken and salsa and cook until just heated through. Add salt and lime to taste and water to achieve desired consistency. Serve with dollop of sour cream or yogurt topped with cilantro or basil.
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Corn Tortilla Chicken Lasagna
Serves 12
Ingredients:
16 6 in. Corn tortillas
3 C. Shredded or cooked chicken
2 Cans black beans and or/chili beans
2 12 oz. Containers Paradise Salsa
1 ½ C. Sour Cream
3.8 oz. Sliced olives (drained)
4 oz. Diced green chilies
3 C. Favorite mixed Mexican style cheese
¾ C. Corn kernels
1 ½ C. Onion, finely chopped
¾ t. Chili powder
2 t. Cumin
Method
Grease 9x13 inch baking dish. Arrange 24 tortilla quarters on bottom. Layer 1/3 of all remaining ingredients and repeat two more times beginning with a new layer of tortilla quarters. Hint: It is helpful to prep the ingredients into thirds before assembly to make actual construction of the dish go quickly. Cover and place in a 350 F. oven for 25 minutes. Remove covering and bake another 15 to 20 minutes. Let stand 10 minutes and serve.
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Simple and Easy Spaghetti Sauce
Ingredients:
4 C. Canned tomato sauce or crushed tomatoes
2/3 C. Paradise Salsa
Salt and pepper to taste
Optional: ground beef, sausage or smoke meat, mushrooms, olives or cooked onions.
Method:
Add all ingredients in a sauce pan. Bring mixture to a quick boil and reduce heat to simmer for 20 minutes. Choose tomato sauce if you like a more liquid spaghetti sauce and crushed tomatoes if you like your sauce thicker. You can always simmer longer or adjust with water to reach any desired consistency.
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Fish Tacos or Tortillas
Serves 4
Ingredients:
8 Corn tacos or corn tortillas
8 Pieces of your favorite fish (ono or ahi work well)
½ C. Finely diced onion
1 ½ C. Thinly sliced lettuce
1 Medium tomato diced
1 C. Grated cheese
½ C. Paradise Salsa
½ C. Sour cream or plain yogurt
Method:
Heat tacos or tortillas in 350 degree oven for 5 minutes to enhance flavor. Place ingredients on tacos or tortillas in order. Top with one table spoon of Paradise Salsa and a dollop of sour cream or plain yogurt.
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Carol’s Chili
Serves 6
Ingredients:
1 ½ lb. Ground beef
5 Slices bacon
3 Sliced onions
1 Sliced pepper
3 Cloves garlic minced
1 15oz. Can kidney beans (drained and washed)
1/3 C. Paradise Salsa
3 8 oz. Cans tomato sauce
1 6 oz. Can tomato paste
1-2 T. Chili powder
Salt and pepper
1 t. Sugar
Method:
Brown ground beef, remove from pan. Brown bacon, onions, pepper. Add garlic for final 15 seconds. Drain fat and return ground beef. Add rest of ingredients except kidney beans. Simmer for ½ hour. Add kidney beans and cook 15 minutes longer. Serve with grated cheddar cheese.
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Chicken or Fish Paradise
Serves 4
Ingredients:
1 Lb. Cauliflower head
3 T. Unsalted butter
¾ t. Salt
¾ t. Freshly ground pepper
4 6 oz. Boneless, skinless chicken breasts or 6 oz. pieces ahi, ono, or mahi
3 T. Water
½ C. Paradise Salsa
2 T. Chopped fresh chives
Method:
Bring 1 ½ cups of water to boil in a sauce pan. Reduce cauliflower head to florets and add to boiling water, cooking for 10 to 12 minutes until very tender. Drain water and add 2 tablespoons butter and ¼ teaspoon salt and pepper to pan. Use a knife to coarsely chop for serving later. Set aside.
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Seven Layer Dip
Serves 12
Ingredients:
1 ½ Lb. Ground beef
16 oz. Refried beans
4 C. Shredded cheddar-Monterey Jack cheese blend
8 oz. Sour cream
1 C. Guacamole (see Paradise Salsa Guacamole)
1 C. Paradise Salsa
½ C. Chopped Tomatoes
½ C. Chopped Green Onions
Method:
1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 ½ inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour Paradise Salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately or refrigerate it overnight and serve cold. It tastes better at room temperature.