FIESTA

Spicy salty and tart flavors brighten everything they touch. A south of the border classic blend of red & green chilies, annatto, lime & lemon zest, kosher sea salt, and cilantro.

Make fruta con chile y limon - fresh cut fruit like mango, watermelon, pineapple, and more and vegetables like cucumber, jicama, and tomato sprinkled with chili-lime for a salty tart treat and just enough kick to light up your taste buds.

Delightful on roasted squash or pumpkin seeds, even oven roasted tortilla chips and popcorn.

Blend with fresh lime or lemon juice and your favorite salad oil for coleslaw south of the border style. Perfect for topping fish tacos.

Blend with avocado or tomatoes, onions, tomatillos and chilies for quick and delicious guacamole and salsa.

Add to your favorite gazpacho recipe.
 

Fiesta Salmon
~Serves 3-4, generously~

1 to 1 1/2 lb salmon filet, cut into serving pieces
2 Tbsp olive oil
2 Tbsp lime juice
2 tsp FIESTA®
1 Tbsp honey
1 medium onion, cut into 1 inch pieces
1 medium bell pepper, cut into 1 inch pieces
1 medium zucchini, diced
1 lemon or lime, sliced
Opt: avocado, tomato, cilantro

1. Preheat oven to broil. Place salmon filets on an oiled baking sheet skin side down.
2. Whisk together oil, lime juice, FIESTA® and honey. Brush evenly over salmon filets, reserving some to toss with onions, peppers, and zucchini.
3. Arrange peppers and lemon slices around salmon.
4. Broil 10-12 minutes, until salmon is cooked through and vegetables are beginning to char. Remove salmon to a serving plate and return veggies to the oven to cook a few more minutes, if needed.
5. Serve salmon alongside broiled vegetables and slices of lemon or lime with a side salad of avocado, tomato & cilantro tossed with lime and FIESTA®.

Corn, Black Bean, and Mango Fiesta Salsa
~serves a crowd~

1 can or 1 cup cooked black beans, rinsed and drained
1 ripe mango, peeled and chopped fine
1 red bell pepper, stemmed and seeded, chopped fine
2 ears corn, grilled and cut off the cob (or use 1 can rinsed and drained)
1 lg jalapeno, stemmed and seeded, chopped fine
1 lg tomato chopped fine
1/2 red onion chopped fine (alternatively, use a handful of green onion, sliced)
Cilantro, a handful, chopped (stems and leaves are good here)
1/3 cup lime juice (fresh is better)
2 TBSP rice vinegar
2-3 tsp FIESTA
2 tsp sugar (opt)

Add all ingredients to a large bowl and toss to combine well. Taste and adjust seasoning and lime as desired.