Muir Glen Organic Mild Salsa Description
Non GMO Project Verified
"When we try to pick out anything by itself, we find it hitched to everything else in the Universe."
~ John Muir
Our tomatoes bring bright, bold flavor to the table. They are grown on organic farms where they are drenched in California sunshine. Juicy tomatoes are harvested at peak flavor, then mixed with onions, jalepeño peppers, garlic, cilantro and lime to make this tasty salsa.
Refrigerate after opening.
*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.
Serving Size: 2 Tbsp. (31 g)
Servings per Container: About 14
|Amount Per Serving||% Daily Value|
| Fat Calories||0 g|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||2 g||1%|
| Fiber||0 g||0%|
| Sugars||1 g|
Other Ingredients: Tomato puree (water, tomato paste), organic tomatoes. organic onion, organic tomato juice, organic green bell pepper, organic garlic, organic cilantro, organic lime juice, sea salt, organic jalapeno pepper puree, organic vinegar, citric acid, calcium chloride.
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Baked Mexican Street-Style Corn on the Cob
You’re taking it to the streets. And your senses couldn’t be happier. You can smell sweet fried dough, see warm, gooey cheese and taste that ice-cold beer. When a festival is in town, you’re suddenly starving. But once the vendors pack up and the crowds clear out, where will you get your street-food fill? From your very own oven. While it looks like a decadent mess of maize, Mexican street corn – or elote – is a delicious 30-minute side dish. Smothered in mayonnaise, cotija cheese and chili powder, this is proof that Mexican corn on the cob is one recipe you can easily take from the streets.
4 ears corn
1 Tbsp. ghee
1/4 cup light mayonnaise
1/2 cup grated cotija
1/2 cup fresh cilantro, chopped
1 tsp. ancho chili powder
- Preheat oven to 400 degrees F. Bake corn for 25 minutes.
- In a small bowl, mix together ghee and mayonnaise.
- Once corn is cooked, spread ghee mixture on each ear and sprinkle with cotija, cilantro and ancho chili powder.