The salsas are both fresh and uncooked, and contain, among other things, tomatillos, avocados, chili peppers, and cilantro. They are a little mild for my taste, but I always keep canned jalapenos that have been liquefied in the blender and frozen in teaspoonfuls (freeze on a baking sheet, then toss in a freezer bag) in my freezer, so if I want to add heat I stir in one or two teaspoonfuls. Straight from the package is perfect for use in recipes, though.
If you like green salsa, I would definitely recommend this new product. The possibilities are endless for using it in timesaving recipes. To date, I’ve never found a product with the unique taste of these two salsas; both are sure to be a staple in my refrigerator from now on.
Here’s a delicious, colorful, and healthy bean salad that’s perfect for serving at a summer barbecue or family gathering. It’s quick and easy, too, and can be made up to a day ahead and refrigerated.
Kicking Lizard Bean Salad
12 Servings
2 15 oz. can pinto beans
1 cup green bell peppers, diced
1 cup red bell peppers, diced
1/4 cup red onions, diced
3 jalapeno peppers, diced
1 cup jicama, diced
1-2 cups grape tomatoes, halved
Dressing
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
zest of 1 lime
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup Kicking Lizard Tomatillo Salsa
- Rinse the beans thoroughly, drain well, and place in a serving bowl.
- Add the red and green bell peppers, red onions, jalapeno peppers, jicama, and grape tomatoes
- Place the dressing ingredients in the blender and blend; pour over the bean mixture, toss, and refrigerate until serving.
Note: if a blender isn't available, the dressing ingredients may be simply whisked together until well-mixed.
Amount Per Serving
Calories 102 Calories from Fat 25
Percent Total Calories From: Fat 25% Protein 15% Carb. 59%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 415 mg
Total Carbohydrate 15 g
Dietary Fiber 2 g
Sugars 0 g
Protein 4 g
Vitamin A 37% Vitamin C 100% Calcium 0% Iron 8%
This rice has become a new favorite with my family. It is not only quick and easy, it goes well with anything grilled. My son especially likes it with a big juicy steak covered with salsa flavored butter (whip 1/2 cup butter until fluffy; while beating, add 1/4 cup Kicking Lizard Salsa). The butter is also good on grilled halibut or salmon, vegetables (especially corn on the cob), and of course, cornbread.
Kicking Lizard Rice Pilaf
6 Servings
1 cup Converted Rice
1 1/2 cups water
1 tablespoon granular chicken bouillon
3/4 cup Kicking Lizard Tomatillo Salsa
2 tablespoons dehydrated onion flakes
3/4 cup grated cheddar jack cheese
- Place the rice, water, bouillon, salsa, and onion flakes in the rice cooker.
- Stir and start.
- When the cycle has finished, stir in the cheese.
- Stovetop method: Bring the water to a boil; add the rice, bouillon, salsa, and onion flakes.
- Stir well, cover, and turn the heat to low.
- Let simmer 20-25 minutes until the liquid is absorbed.
- Uncover and stir in the cheese.
Amount Per Serving
Calories 190 Calories from Fat 49
Percent Total Calories From: Fat 26% Protein 12% Carb. 62%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 272 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 0 g
Protein 6 g
Vitamin A 3% Vitamin C 2% Calcium 0% Iron 9%
FTC Note: I found the Kicking Lizard Salsa at a Costco roadshow, purchased it with my own funds, and developed and tested the recipes without compensation from the manufacturer.