Go green with Salsa Verde! Delicious on tacos, burritos, or scooping up with your favorite RW Garcia tortilla chips.

Here’s how to make it:

Grill peppers and tomatillos or saute with 1 teaspoon of oil until peppers are charred (about 5-7 minutes).

Blend peppers, garlic, and cilantro with vinegar in blender until minced.

Add salt and tomatillos until liquefied.

Ingredients

1 1/2 lb of green tomatillos

4 cloves of garlic

2-4 Chile de arbol (waxy red peppers)

1/2 cup cilantro leaves

2 teaspons red vinegar

salt to taste

We all have 10 minutes to make outstanding guacamole right? This is so easy and so delicious…great with your favorite RW Garcia Dippers.

Here’s how to make it:
Chop and dice onion, tomatoes, pepper and cilantro, put aside.
Cut open avocados and mash with fork. Add into the bowl with onions, pepper, tomatoes and cilantro. Add lime juice, salt and pepper, and enjoy!

Ingredients

3 avocados

1 lime (juiced)

2 tomatoes

1 Serrano pepper (for less heat, cut out seeds.)

1/2 white onion – diced

1/2 cup of cilantro

salt and pepper to taste

Salsa Molcajete is just a fancy word for chunky salsa!
This salsa is a big hit at parties, especially when served with your favorite RW Garcia tortilla chips.

Here’s how to make it:
Grill peppers and tomatoes or saute with 1 teaspoon of oil until peppers are charred (about 5-7 minutes). Blend tomatoes, peppers, garlic in blender until minced.  Add salt to taste.
Blend but do not liquefy – this salsa is meant to be chunky!

Ingredients

• 6 Roma tomatoes
• 2 jalapenos (or more if you like it spicy!)
• 2 cloves of garlic
• salt to taste

When you haven’t made it to the store, make a casserole. This delicious casserole layers the crunch of Classic yellow tortilla chips (or any flavor you like) with delicious filling – it’s like a mexican lasagne.

Enjoy!

Ingredients

6 tomatoes, diced

2 red onions, diced

1 green bell pepper, diced

1 (4 ounce) can green chilies, diced and drained

1 (12 ounce) can corn kernel, drained

1 (15 ounce) can refried pinto beans, drained and rinsed

2 cloves garlic, crushed

2 tablespoons vegetable oil

1 tablespoon red wine vinegar

1 teaspoon sugar

1 bag RW Garcia Classic Yellow Corn (or Ultra Thin) Tortilla Chips

1/2 cup cheddar cheese, grated

8 ounces of sour cream

1/4 cup cilantro, chopped

Here’s how to make it:

Heat oil in a pan and add onion and garlic. Cook until soft.

Add the tomatoes, pinto beans, wine vinegar, and sugar. Cook on medium heat until the liquid from the tomatoes evaporates.

Add corn kernels and green chilies.

Cover the bottom of an 8 X 8″ casserole dish with corn chips. Layer half of the vegetable mixture over the chips. Layer half of the cheese over the vegetables. Repeat the layering so you have 2 layers of chips, two layers of vegetables, and 2 layers of cheese. Top with sour cream.

Bake in a 315-degree oven for 10-15 minutes. Garnish with the cilantro.