Pan-roasted Salmon with

Fran’s Gourmet Peach or Mango Salsa

1 jar of Fran’s Gourmet Peach Salsa or Mango Salsa
4 (6 to 7-ounce) salmon fillets, patted dry with paper towels
2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of Fran’s Gourmet Peach or Mango Salsa drizzled on top. Pass the remaining salsa at the table.  

Marinated Shrimp with

Fran’s Gourmet Sassy Salsa

1 cup Fran’s Gourmet Sassy Salsa

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 cloves garlic, finely minced

½ teaspoon hot pepper flakes

12 large shrimp, peeled and deveined

Salt and freshly ground black pepper

½ teaspoon fresh rosemary

4 wooden skewers

8 slices of lemon, 1/4-inch thick

In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, and hot pepper flakes. In a shallow dish pour the marinade over the shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes. Preheat a charcoal grill or grill pan on the stovetop. Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the wooden skewers. Grill the shrimp for 2 to 3 minutes per side until just cooked through. Serve the grilled shrimp skewer on a bed of ¼ cup of Fran’s Gourmet Sassy Salsa.

Fiesta Quesadillas with

Fran’s Gourmet Sassy Salsa

1 cup Fran’s Gourmet Sassy Salsa

8 (6-inch) flour tortillas

1 cup grated Monterey Jack cheese (about 4 ounces)

1 cup grated Cheddar (about 4 ounces)

4 teaspoons finely chopped yellow onion

4 teaspoons vegetable oil

½ cup Guacamole

½ cup Sour Cream

Place 1 tortilla on a flat work surface, cover it evenly with 1/4 cup of each of the cheeses, and top with 1 teaspoon of the chopped onion. Cover with the second tortilla and rub 1/2 teaspoon of the oil onto the top tortilla. Repeat this process with the remaining tortillas; you will have 4 stuffed tortilla "sandwiches" in all. Heat a medium skillet over medium-low heat. Add 1/2 teaspoon of the remaining oil to the pan and use a large turner to carefully transfer 1 of the stuffed tortillas to the hot pan, ungreased side down. Cook until the bottom is just golden and the cheese is starting to melt, about 2 to 3 minutes. Gently turn with the turner and cook for about 1 1/2 to 2 minutes, until golden brown on the second side. Using the turner, remove the quesadilla from the pan, place on a cutting board, and slice with a pizza cutter or sharp knife. Repeat with the remaining tortillas and ingredients and serve immediately with about 2 tablespoons of Fran’s Gourmet Sassy Salsa and dollops of Guacamole and/or Sour Cream. Be careful flipping your hot quesadilla and cutting the hot tortilla; hot cheese can stick!

Chili-Rubbed Pan-Roasted Chicken with

Fran’s Gourmet Sassy Salsa

2 cups Fran’s Gourmet Sassy Salsa

2 tablespoons corn oil

4 bone-in chicken breast halves (about 10 ounces each), skin on

2 teaspoons chili powder

Salt to taste

Pan Sauce:

Juice of 2 limes

2 tablespoons honey

1/4 cup chicken stock

2 Tablespoons butter

1/4 cup chopped fresh cilantro, leaves and stems, divided

Preheat the oven to 375 degrees F. Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 25 to 30 minutes. When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in 1/4 cup cilantro and butter. To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon at room temperature Fran’s Gourmet Sassy Salsa over and around.

Fajitas with

Fran’s Gourmet Sassy Salsa

Marinade:

1 orange, juiced

2 limes, juiced

3 tablespoons canola oil

2 garlic cloves, minced

1 jalapeno, seeded and minced

1 tablespoon fresh cilantro, finely chopped

1 teaspoon cumin

1 teaspoon salt

1 cup Fran’s Gourmet Sassy Salsa

2 1/4 pounds skirt or flank steak, trimmed of fat

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

1 cup Guacamole

12 flour tortillas, warm

In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat. Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand. In the same pan with the steak juices, add the bell peppers and onions. Sauté the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal. Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and Fran’s Gourmet Sassy Salsa. Roll up the tortilla to enclose the filling. May also serve with sour cream and shredded cheese.