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Serving Suggestions for Rocky Mountain Salsa

Serve Rocky Mountain Salsa over scrambled eggs, cheese based casseroles, Mexican baked potatoes, cream cheese and all your favorite Mexican dishes.

Marinades: Bake with Rocky Mountain Salsa. Cover chicken or mild fish.

Try serving Rocky Mountain Salsa at room temperature or warmed in the microwave slightly. Serving warm enhances its flavor.

Chill Out - Fruit & Salsa

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Chill fresh fruit

  • Peaches (Colorado are the best)
  • Mangoes
  • Cantaloupe
  • Raspberries
  • Try some of your favorites

Dice, mix well and serve with chilled salsa (spicy is the best)


Chill your Colorado peaches, mangoes and other fruit. Slice them and add a little salsa on top.

Creamy Cheese Burritos

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  • 4 chicken breasts, diced
  • 1 large onion (yellow or sweet), diced
  • 1 Tb butter
  • 1 – 8oz cream cheese (regular or light)
  • 2 tsp ground Cumin
  • 1 tsp Basil dried
  • 1 tsp Oregano dried
  • ¾ - 1 cup Rocky Mountain Salsa
  • ¾ cup approx of fresh cilantro, removed leaves from stems & slice
  • ½ - 1 cup shredded cheddar cheese
  • 4-6 flour tortillas


Sauté onions in butter until nearly translucent.

Add chicken. Cook stirring often until chicken is done. May also use precooked chicken; just add to onions once translucent. Mix well.

Reduce heat.

Add cream cheese, spices, ¼ - ½ cup Rocky Mountain Salsa, ½ cup of cheddar cheese & ¼ cup cilantro. Mix well over low heat.

Scoop mixture onto tortillas (fill to desired amount), roll up and place in a 9x13 glass baking dish.

Cover with remaining cheddar cheese.

Bake at 350 degrees until cheese starting to brown approx 12-15 minutes.

Serve smothered in Rocky Mountain Salsa & sprinkled with remaining cilantro.

Amounts of cheddar cheese, salsa & cilantro is as desired with this recipe.

Grits Breakfast Casserole

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  • 1 lb pork sausage (low fat variety is suggested)
  • 1 glove garlic, pressed or minced
  • ¾-1 tsp black pepper
  • ½-1 tsp salt (optional)
  • 1 – 2 tsp hot sauce of choice (such as Boulder hot sauce, Cajun Sunshine, Tabasco)
  • 1 cup quick cook grits
  • 2 Tb butter
  • 2 large eggs
  • 2 cups sharp or medium cheddar cheese, grated
  • 1 can (7oz) green chilies chopped
  • ½ cup fresh red bell pepper diced
  • ½ cup fresh cilantro, sliced
  • Rocky Mountain Salsa


Cook and drain sausage. Pad with paper towel to remove excess fat. In a large bowl, mix sausage, garlic, black pepper, and hot sauce. Set aside.

Blend grits with 4 cups of water, add salt ½ - 1tsp. Bring to a boil. Add butter, cover and reduce heat to simmer. Stir often. Cook for 5-6 minutes.

Beat eggs to blend, add cheese, chilies, sausage mix and grits.

Pour all into a greased shallow 9x13” casserole glass dish.

Preheat oven to 350 degrees.

Bake uncovered until browned, 40-45 minutes. Let stand for 5-10 minutes.

Cut into servings and sprinkle with red peppers and cilantro.

Serve with Rocky Mountain Salsa on the side or spoon over top.

Mexican Hot Dogs

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    • Your favorite hotdog, we prefer all beef such as Hebrew National or Coleman Natural.
      Toppings can include, but are not limited to:

      • Rocky Mountain Salsa
      • Jalepeños - grilled, pickled or fresh
      • Onions fresh diced, grilled and fried
      • Pineapple
      • Bacon
      • Corn
      • Crema (mexican creme fraiche)
      • Pinto/black beans
      • Slaw, marinated savoy cabbage
      • Cilantro
      • Radish (marinated is even better)
      • Avocado
      • Guacamole
      • Mustard
      • Mayonnaise
      • Green relish
      • Pickles
      • Various kinds of cheese like Mexican Cotija sour cream
      • Buns, Bolillo (traditional) or standard dog bun (buttered then grilled or toasted)

Rocky Mountain Meatloaf

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  • 1 medium or large egg
  • 1 lb ground beef, Buffalo or turkey
  • 1 package of Lipton Onion Soup dry mix
  • ½ cup bread crumbs
  • ¼ cup Rocky Mountain Salsa
  • 2 Tb of milk or less
  • 1 stick of mozzarella string cheese (optional)
  • ¼ - ½ cup of Rocky Mountain Salsa


Mix together well: the meat, soup mix, bread crumbs, egg, salsa & milk. Form meat into a loaf. If desired, place the string cheese in the center of the loaf.

Place in a loaf pan. Spread on top ¼ to ½ cup of Rocky Mountain Salsa.

Bake at 350 degrees for 45 minutes.

Pour off excess fat if present before serving.

Spicy Alfredo with Chicken over Pasta

See Recipe


      • 3 T butter
      • 3 cloves fresh garlic – minced
      • 1 jalapeno – minced
      • Small sweet yellow onion
      • Carrot
      • Mushrooms
      • Zucchini
      • Yellow Squash
      • Broccoli
      • Red pepper
      • 1 lb Chicken Thighs
      • 32 oz Heavy Cream
      • 1 Cup Shredded Parmesan Cheese
      • Favorite pasta, rigatoni or penne pasta
      • 16 oz Rocky Mountain Salsa – Spicy


Sauté garlic & jalapeno for a few minutes.

Add cut up veggies and sauté until al dente.

Add salt & pepper to taste.

Pound (to tenderize) chicken thighs.

Season with pepper & garlic salt or a Cajun Seasoning.

Add Rocky Mountain Salsa to veggies.

Add heavy cream & parmesan cheese.

Let simmer. Stir often.

Sauté chicken thighs in olive oil or canola oil. If you pounded the thighs should only take about 4-5 minutes per side.

Let rest.

Pour mixture over pasta & add sliced chicken thighs..