Ingredients: ⅓ cup Roasted Pepper Hummus 1 whole-grain flatbread or naan ½ zucchini, thinly sliced ¼ red onion, thinly sliced ¼ cup cherry tomatoes, halved 2 tbsp crumbled goat cheese or feta Optional: fresh basil, arugula, or chili flakes Instructions: Preheat oven to 400°F (200°C). Spread hummus evenly over the flatbread. Layer with zucchini, onion, and tomatoes. Sprinkle with cheese. Bake for 10–12 minutes until edges are crisp and toppings are roasted. Garnish with fresh basil or arugula if desired. Slice and serve warm.
Ingredients: 1 cup cooked lentils (brown or green) ⅓ cup Jaffa Salads Roasted Pepper Salsa ¼ cup plain yogurt or tahini (for creaminess) ½ cup shredded carrots ½ cucumber, julienned 2 large whole-wheat wraps or tortillas Optional: crumbled feta, spinach, or pickled onions Instructions: In a bowl, mix lentils with Roasted Pepper Salsa and yogurt or tahini until creamy and well-coated. Warm tortillas slightly for easy rolling. Layer spinach, lentil mixture, carrots, cucumber, and optional toppings on each wrap. Roll tightly and slice in half. Serve chilled or at room temperature.
Ingredients: 2 flatbreads or naan ½ cup Jaffa Salads Roasted Pepper Salsa 1 cup shredded mozzarella or Italian blend cheese ½ red onion, thinly sliced ½ cup marinated artichoke hearts or mushrooms Olive oil for drizzling Optional: arugula, red pepper flakes, or balsamic glaze Instructions: Preheat oven to 425°F (220°C). Place flatbreads on a baking sheet. Spread each with a generous layer of Roasted Pepper Salsa. Top with cheese, red onion, and artichokes or mushrooms. Drizzle lightly with olive oil. Bake for 10–12 minutes, or until cheese is bubbly and golden. Optional: Top with arugula or balsamic glaze before serving.
Ingredients: 2 cups shredded cooked chicken (rotisserie works great) 1 cup Jaffa Salads Restaurant Salsa 1/2 cup sour cream 1 tsp cumin 6 small flour or corn tortillas 1 cup shredded cheese (Mexican blend) Optional: sliced green onions or jalapeños for topping Instructions: Preheat oven to 375°F (190°C). Mix chicken, 1/2 cup salsa, sour cream, and cumin in a bowl. Fill tortillas with the mixture, roll, and place seam side down in a baking dish. Pour remaining salsa over the top and sprinkle with cheese. Bake for 20–25 minutes, until bubbly and golden. Top with green onions or jalapeños if desired.
Ingredients: 1 lb flank steak or skirt steak 1/2 cup Jaffa Salads Restaurant Salsa (plus more for topping) 1 red bell pepper, sliced 1 green bell pepper, sliced 1/2 onion, sliced 1 tsp smoked paprika 1 tsp garlic powder Salt and pepper Cooked rice or cauliflower rice Optional: sour cream, guacamole, lime wedges Instructions: Marinate steak in 1/2 cup salsa, paprika, garlic powder, salt, and pepper for at least 30 minutes. Sear steak in a hot skillet or grill for 3–4 minutes per side (medium-rare), then let rest and slice thinly. In the same pan, sauté peppers and onions until soft and slightly charred. Assemble bowls with rice, steak, veggies, and a generous spoon of salsa on top. Add extras if you like.
Ingredients: 1 lb peeled, deveined, tail-off shrimp ⅓ container Jaffa Mango Salsa 3 tbsp fresh squeezed lime juice 1 tsp dark chili powder Salt and pepper, to taste Instructions: Prepare the Shrimp: Cut the shrimp lengthwise, then dice into small pieces.Combine Ingredients: In a bowl, add the diced shrimp, Jaffa Mango Salsa, fresh squeezed lime juice, and dark chili powder. Mix evenly.Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.Season and Serve: Season with salt and pepper to taste. Serve and enjoy!
Ingredients: 1 lb ground beef (80/20) Salt and pepper 4 brioche buns 1/2 cup Jaffa Salads Chipotle Salsa1 avocado 1/4 cup sour cream or Greek yogurt Juice of 1/2 lime Sliced cheddar cheese Lettuce and tomato for serving Instructions: Form beef into 4 loosely packed balls. Heat a skillet or griddle to high heat. Smash each ball flat and cook 2-3 minutes per side, seasoning with salt and pepper. Add cheese before removing. In a blender, make avocado crema with avocado, sour cream, lime juice, and a spoonful of chipotle salsa. Toast buns and spread with crema. Add burger, more chipotle salsa, lettuce, tomato, and serve.
Ingredients: 1 cup cooked quinoa (cooled) 1/2 cup canned black beans, rinsed1/2 cup corn kernels (fresh or frozen) 1/2 red bell pepper, diced 1/4 red onion, minced 1/2 cup Jaffa Salads Chipotle Salsa Juice of 1/2 lemon or lime 1 tbsp olive oil Fresh cilantro, chopped Instructions: In a large bowl, combine quinoa, beans, corn, pepper, and onion. In a separate bowl, mix chipotle salsa, citrus juice, and olive oil. Pour dressing over salad and toss well. Garnish with fresh cilantro. Chill for 20 minutes before serving if possible.
Ingredients: 1 lb boneless skinless chicken thighs 1/2 cup Jaffa Salads Chipotle Salsa Juice of 1 lime 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp salt Corn tortillas Toppings: diced onion, chopped cilantro, avocado slices, cotija cheese Instructions: Marinate the chicken in a mix of chipotle salsa, lime juice, garlic, cumin, and salt for at least 30 minutes.Grill or pan-sear the chicken over medium-high heat until cooked through, about 5-6 minutes per side.Let rest 5 minutes, then slice thinly . Warm tortillas and assemble tacos with chicken, toppings, and an extra spoon of chipotle salsa.
Ingredients: 2 cups cooked shredded chicken (grilled or rotisserie) 3/4 cup Jaffa Salads Avocado Salsa 1/4 red onion, thinly sliced 1/2 cup shredded lettuce 1/2 cup cherry tomatoes, halved 4 large flour tortillas or wraps Optional: shredded cheese or hot sauce Instructions: In a bowl, toss chicken with avocado salsa until evenly coated. Warm tortillas slightly for easy rolling. Layer lettuce, chicken, onion, and tomatoes in each tortilla. Add cheese if desired. Wrap tightly and slice in half to serve.
Ingredients: 8 oz short pasta (rotini or shells) 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 cup corn (fresh, frozen, or grilled) 1/2 cup Jaffa Salads Avocado Salsa Juice of 1/2 lime Salt and pepper to taste Optional: crumbled feta or queso fresco Instructions: Cook pasta to al dente, drain and cool. In a large bowl, combine pasta with veggies. Mix avocado salsa and lime juice, then stir into the pasta until evenly coated. Season with salt and pepper. Chill for 15–30 minutes before serving. Top with cheese if using.
Ingredients: 4 corn tortillas 4 eggs 1/2 cup Jaffa Salads Avocado Salsa 1/2 cup refried beans (black or pinto) Olive oil Optional: cilantro, radish slices, cotija cheese Instructions: Warm tortillas in a pan or oven until slightly crisp. In a skillet, heat a little oil and fry eggs sunny-side up or over-easy. Spread warm refried beans on tortillas. Top each with a fried egg and a generous spoonful of avocado salsa. Garnish with cilantro, radish slices, and cheese if desired.
Ingredients: 1 lb rigatoni ½ cup grated Parmesan 1 medium onion, diced 3 cloves garlic, minced 8 tbsp tomato paste ¾ cup heavy cream ¼ container Jaffa Arbol salsa ½ cup vodka 5 large basil leaves Salt, to taste Pepper, to taste Instructions: Boil Pasta: Bring a large pot of salted water to a boil and cook the rigatoni, keeping an eye on it to prevent overcooking.Cook the Onions: Heat oil in a pan over medium-low heat. Add the diced onions and sweat until softened.Add Garlic: Once onions are soft, add the minced garlic and cook until fragrant but not burnt.Cook Tomato Paste: Add the tomato paste and cook it down until caramelized.Cook the Vodka: Turn the heat to high and add the vodka, cooking it until the alcohol is burned off.Add Cream and Salsa: Stir in the heavy cream and Jaffa Arbol salsa, mixing thoroughly.Drain Pasta: Once the pasta is cooked, drain it, reserving 1 cup of the cooking liquid.Combine Pasta and Sauce: Add the cooked pasta to the sauce along with the grated Parmesan cheese.Adjust Sauce Consistency: Add the reserved pasta cooking liquid to the sauce, stirring to reach your desired consistency.Season and Serve: Season with salt and pepper to taste. Serve topped with chopped basil and enjoy.
Ingredients: 2 lbs boneless, skinless chicken thighs ½ container Jaffa Arbol salsa Instructions: Prep the Chicken: Rinse the chicken thighs and pat them dry with paper towels.Marinate the Chicken: Place the chicken thighs in a resealable bag and pour the Jaffa Arbol salsa over them. Seal the bag and refrigerate for at least 1 hour to marinate.Grill the Chicken: Preheat the grill and cook the chicken thighs until fully cooked (internal temperature should reach 165°F).Serve: Serve the grilled chicken thighs and enjoy.
Ingredients: 2 slices sourdough or rustic bread 2–3 tbsp Jaffa Salads Verde Molcajete ½ cup shredded mozzarella or Monterey Jack cheese ¼ cup crumbled feta (optional) 1 tbsp butter or olive oil Optional: thin slices of grilled zucchini, roasted red pepper, or pickled jalapeños Instructions: Spread Verde Molcajete on the inside of both bread slices. Layer shredded cheese, feta, and any optional veggies on one slice. Top with the second slice of bread. Butter the outside of the sandwich and grill in a skillet over medium heat for 3–4 minutes per side, until golden and melty. Slice and serve hot, with extra Verde Molcajete for dipping if desired.
Ingredients: 4 lbs boneless pork shoulder 1 container Jaffa Pineapple Salsa 4 cloves garlic, minced 1 jalapeño, chopped 1 onion, chopped ¾ cup orange juice ½ container Jaffa Verde Molcajete 2 ½ tsp salt 1 tsp black pepper 1 tbsp dried oregano 2 tsp ground cumin 1 tbsp olive oil Instructions: Prep the Pork: Rinse the pork shoulder and pat it dry with paper towels. This helps the seasoning stick better.Season the Pork: In a small bowl, combine the salt, pepper, oregano, cumin, and olive oil. Rub this spice mixture all over the pork shoulder, making sure it's evenly coated.Place in Slow Cooker: Put the seasoned pork into the slow cooker or crockpot with the fat cap facing up (this helps keep the meat juicy while it cooks).Add Remaining Ingredients: Add the chopped onion, jalapeño, minced garlic, orange juice, and Jaffa Verde Molcajete into the slow cooker with the pork.Cook the Pork: Cover the slow cooker and set it to cook on low for 7-10 hours, or until the pork is fork-tender and shreds easily.Shred the Pork: Once the pork is done, use two forks to shred the meat. If the mixture seems too dry, add some of the cooking liquid from the slow cooker to reach your desired consistency.Serve: Serve the shredded carnitas in tacos, burritos, or on top of rice, and enjoy
