TommyV’s  Salsa is not only for tortilla chips.

TommyV's Salsa Recipe ideas.

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Your taste buds deserve a TommyV's Salsa flavor party!

Chili Con Queso by Mason McDaniel

ingredients:
1 to 1.5 lbs lean ground beef
1 large white onion
2 large tomatoes
2 8-oz containers MIYO Tommy V's Salsa with 2 habanero puree cups (appx. 1 tbsp per cup?)
2 lb block of Velveeta cheese

Dice onion and tomatoes. Brown beef over medium-high heat in a large deep pan or dutch oven. (Drain fat if there's enough to drain.) Add diced onions and tomatoes. Cook, stirring frequently, until onions are translucent and tomatoes start to break down. Add 16 oz Tommy V's MIYO salsa. (Do not add habanero puree yet.)

Lower heat and simmer 10 minutes, stirring occasionally. Cut Velveeta into 1/2 inch slices, and add slices to pan/pot. Allow cheese to melt completely, stirring until uniformly mixed. Add both containers of habanero puree (less for milder versions, more for something people will remember...) stir thoroughly, and remove from heat. Good eaten hot with tortilla chips, but it's also exceptionally good as a cold dip.

Refrigerate, and eat cold from the fridge or reheat if desired. It also makes a very good topping for hot dogs, hamburgers, sandwiches, ice cream... well, okay, maybe not ice cream. Most other things, though!

Corn Tortilla with Black Beans and Jasmine Rice
topped with White Chedder Cheese and Sweet Fire

TommyV's Scrabbled Eggs & Omelets
ingredients:
fresh eggs
unsalted butter
cream/milk
1 container of TommyV's Salsa of your choice

Grilled Salmon & Sweet Fire

Pan-Seared Scallops & Sweet Fire

TommyV's Mini Pizza

ingredients:
ready made pizza dough or make your own
grated mozzarella cheese
grated parmesan cheese
2 8oz containers of TommyV's Mild Salsa
Meat topping of your choice from Angelic Beef™

TommyV's Gourmet Steak & Cheese
ingredients:
Thinly sliced Chuck Eye from Angelic Beef™ (by freezing meat, making thin slices will be easier)
Shredded white cheddar or provolone cheese
1 container of TommyV's Salsa of your choice
Sourdough bread

TommyV's version of Bruschetta with salmon
ingredients:
loaf of french bread
olive oil
TommyV's guacamole
smoked salmon (optional)

directions:
Slice 1/2 inch slices from french bread loaf. Heat about a tablespoon of olive oil in a grill pan over medium high heat. Place bread in pan and toast until you get grill marks on the bread. Remove from pan and spread TommyV's guacamole onto toasted french bread and top with smoked salmon.

Bagel & Cream Cheese topped with Cran Slam'n

Cran Slam'n & Gingersnaps with Cream cheese spread

Cran Slam'n o'dourves
ingredients:
1 loaf of fresh sourdough bread
1 8oz container of Cran Slam'n
1 package of soft cream cheese
2-5 oz of thinly sliced turkey meat

directions:
Cut quarter inch slices from sourdough bread. Heat up a 12 skillet over medium heat. Place sliced bread in skillet and lightly toast on both sides. Spread thin layer of soften cream cheese then layer of Cran Slam'n.
Top with thinly sliced turkey meat or chicken.

Cran Slam'n Mini Tarts
ingredients:
pie crust
shredded white cheddar cheese
1 container of Cran Slam'n

directions:
Cut 3 inch round circles from flatten pie crust and place on baking sheet. Using a fork, gently poke holes all around pie crust. Place in 350 degree oven and bake for approximately 10 minutes. Place a tablespoon of shredded white cheddar cheese on each pie crust and place back in oven for approximately 5 minutes or until cheese is melted. Plate cheesed pie crust and top with tablespoon of Cran Slam'n and serve.