Spanish Rice


2 Tablespoons oil
1 1/2 cups uncooked white rice
2 tablespoons chopped onion
2 cups chicken broth
1 cup of If You Dare Salsa


Heat oil in a large, heavy skillet over medium heat.
Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often.
When rice begins to brown, stir in chicken broth and salsa.
Reduce heat, cover and simmer 20 minutes, until liquid is absorbed.

Credits – Recipe via Facebook, Courtesy of Wendy D.

Mexican Roast


2lb. beef roast                 
4 ripe tomatoes, cubed
1 sliced onion                   
2 tablespoons salsa (Flicker Of Fire or Fire In The Hole)
1/2 tsp. salt                      
1/4 tsp. pepper
1 cup flour


Pound flour into roast and season.
Brown quickly on both sides in 3 tablespoons of hot fat.
Add tomatoes, onion, salsa and three cups of hot water.
Cover and bake in a moderate oven until tender, about 1 1/2 hrs.

Recipe Courtesy of Maria

Mexican Scrambled Eggs/Omlette

8 eggs
1/4 c milk
1/2 c chopped ham
1/4 c copped green pepper
1/4 c chopped onion
2 tbsp Fire in the Hole or Flicker of Fire Salsa (to your taste)
1/4 c butter

Whip together milk eggs & salsa.
Saute onions green pepper mushrooms in butter with ham.
Blend in egg mixture.
Cook over low heat until eggs are set stir gently now & then.

Tip – Or you can make an omlette out of this.

Credits – Recipe Courtesy Of The Salsa Lady

Mexican Steak


1 – 2 lbs. of round steak
1 onion
Small can whole peeled tomatoes (chopped)
1- 2 tsp garlic salt
1/4 tsp pepper
Chopped green chili’s
1/2 c chopped green pepper
1/4 c to 1 c Fire in the Hole or Flicker of Fire Salsa
(depends how spicy you want it)
2 large potatoes (sliced)

Cut steak into strips brown in a little oil with onion, green pepper.
Add tomatoes chopped green chili’s Salsa potatoes and seasoning.
Simmer for about an hour or until steak is tender.

Credits – Recipe Courtesy Of The Salsa Lady

Mexican Meatloaf


1-1/2 lbs. ground beef
1 c bread crumbs or oatmeal
1/4 c Fire in the hole or Flicker of Fire Salsa
1/2 c onions
1 egg
1tbsp milk
1 tsp garlic salt
1 tsp pepper


Mix milk & egg together add with rest of ingredients to ground beef.
Shape into loaf bake 375 degrees for 1 hour or until done to your liking.

Serving Suggestions

Serve with baked potato topped with butter sour cream bacon bits and of course Salsa, and corn on the side.

Credits – Recipe Courtesy of The Salsa Lady

Salsa Smothered Pork Chops

First, get some If You Dare Salsa

Embers – Flicker Of Fire or Fire In the Hole

Fry Pork Chops halfway in a little bit of oil, just so the pink is fading away. Add chopped onion, pepper & salts. Pour salsa over pork chops and let simmer for about an hour so the flavor cooks through. If it’s still too spicy add tomato juice and/or tomatoes.

Serve with rice, beans, fried potatoes w/ onions & green pepper, and of course tortillas. What’s also great about this recipe is it can be a second meal if you have leftovers.

Cut the meat off the pork chop bone. Heat up in the salsa  they were simmered in. Fry up some eggs, hash-browns, and re-fried beans. Pour pork chops & salsa over your eggs, or over everything…. and don’t forget the tortillas.

You’ll have nothing wasted and it even tastes better the next day!

Spicy Cheese Dip

This dip has been a staple in my family for decades.  We make this whenever we get together to watch football.  It makes a great snack for 1 person or 10 people.  The addition of the “Fire In The Hole Salsa” has really given it an extraordinary flavor that we love!


1 Block of Velveeta Cheese
1 Jar of If You Dare Salsa…I like “Fire In The Hole”
1 Pound Browned Ground Beef
1/3 Cup of Milk


Cut the block of Velveeta cheese into 1 inch cubes and place them into a crockpot.  Add milk and turn heat to high, making sure to stir occassionally.  Brown 1 pound of ground beef using your own spices.  When the cheese is melted, add the browned ground beef and 1 jar of salsa.  Stir until mixed well and serve hot with your favorite tortilla chips.

*I like to add a dallop of sour cream on top of my bowl of cheese dip.