Frontera Gourmet Mexican Salsa Hot Roasted Habanero Description
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From the Kitchen of Chef Rick Bayless
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Handcrafted with Fresh Ingredients
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All Natural
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No Preservatives
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With Cilantro and Key Lime
Burned into memory is a market lunch of roasted suckling pig piled on crushed bread and dolloped with spoonfuls of roasted habanero salsa—chunky with the sweetness of the fire-roasted tomatoes, mellowed with slow-cooked garlic, jazzed with cilantro. You can taste the dedication to small-batch salsa made from fresh ingredients.
Distinctive, dynamic and genuine. Naturally.
Directions
Shake well before using. Refrigerate after opening.
Free Of
Preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 2 Tbsp. (30 g)
Servings per Container: About 15
| Amount Per Serving | % Daily Value |
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| Calories | 10 | * |
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| Calories from Fat | 0 | * |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | * |
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| Trans Fat | 0 g | 0% |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 180 mg | 8% |
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| Total Carbohydrates | 2 g | 1% |
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| Dietary Fiber | 0 g | 0% |
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| Sugars less than | 1 g | |
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| Protein | 0 g | * |
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| Vitamin A | | 4% |
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| Vitamin C | | 6% |
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| Calcium | | 2% |
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| Iron | | 0% |
|
*Daily value not established.
Other Ingredients: Tomatoes, filtered water, onions, tomato paste, garlic, cilantro, habanero chiles, distilled white vinegar, salt, key lime concentrate, spices.
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Spicy Cilantro-Lime Shrimp Bowl
Loaded with flavor, this bright and refreshing bowl is
shrimply delicious. Avocados, tomatoes and shrimp are tossed in a zesty cilantro-lime dressing for a fiesta of textures and flavors that’ll have your taste buds dancing with every bite. Ready in minutes and requiring little cleanup, it’s great for lunch or dinner. If you like shrimp, you’re
shore to enjoy this one.
Spicy Cilantro-Lime Shrimp Bowl
- 1/2 lb. shrimp (peeled and deveined)
- 2 avocados (cubed)
- 1 lb. tomatoes (diced)
- 3 Tbsp. chives (finely chopped)
- 1 bunch cilantro
- 1 serrano chili pepper
Dressing
- 1 bunch cilantro (leaves and stems)
- 1/2 serrano pepper
- 1 lime (juiced & zested)
- 2 cloves garlic (minced)
- 1 tsp. sea salt
- 1/2 cup olive oil
- Water to thin (if necessary)
- Bring salted water to boil. Add shrimp; cook 2 minutes, until bright pink. When shrimp are cooked, transfer to ice water bath.
- Meanwhile, in blender, combine all dressing ingredients except olive oil. Process until broken down as much as possible. Add olive oil; blend until smooth.
- In serving bowl, combine all salad ingredients and drizzle with dressing. Toss gently to combine.
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