Pineapple Chicken Marinade

san-luis-salsa-co-Pineapple Chicken Marinade
Ingredients

4 large chicken breasts
1/3 cup of olive oil
½ cup of pineapple juice
2 Tablespoons of apple cider vinegar
1 16 oz. Jar of San Luis Salsa Co. Original, Habanero or Jalapeño Salsa
Directions
In a large bowl, combine Salsa, olive oil, pineapple juice and the apple cider vinegar. Place chicken breasts in a shallow glass dish. Salt and pepper both sides of the breasts. Pour the marinade over the chicken breasts and cover tightly with plastic wrap. Refrigerate over night then fire up the grill and cook over medium heat 6-7 minutes on each side. Serve with Mexican rice, over greens or wrap it all up in a tortilla with cheese more Salsa.

Mexican Rice

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Ingredients

3-4 Tbs. of Olive Oil
1 Cup White Rice
½ Cup of Green onion
2 Tbs. of Crushed garlic
1 Tsp. Garlic salt
1 Tsp. of Taco seasoning
1 Cup Water or Chicken broth
1 16 oz. jar of San Luis Salsa Co. Original, Habanero or Jalapeño Salsa
Directions
In a saucepan, heat the oil and add the rice. Stir constantly and cook until golden brown. Add to the rice the onion, garlic, seasoning and salt. Cook until tender then add the Salsa and the water. Bring to a boil then reduce to low heat, cover and simmer for 20 minutes. Remove from heat and let sit for 5 minutes. Remove lid, fluff and enjoy!

Mexican Chili

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Ingredients

1 15oz. Can of White Cannelini Beans
1 15oz. Can of Kidney Beans
1 15oz. Can of Pinto Beans
1 Pound of Ground Beef
2 Tbs. of Olive oil
2 Cloves of Garlic crushed
¼ Red Onion (or white) chopped.
2 Tsp. of Chili powder
1 Tsp of Garlic powder
2 Tsp Garlic salt
Black pepper to taste
1/2 Cup red wine
2 Tbs. of Brown sugar
1 16 oz. jar of San Luis Salsa Co. Original or Hot Salsa, Habanero or Jalapeño Salsa
Directions

In a large stockpot sauté the crushed garlic and chopped onion in the olive oil. Add the ground beef and season with ½ the garlic salt and pepper to taste. Drain the fat and return to the stove. Add the Salsa and remaining ingredients. Bring to a boil then reduce to a simmer for 20 minutes. Refrigerate before serving for peak flavor. Enjoy!