Several weeks ago, my husband and were doing our weekly grocery shopping and ran into Whole Foods to grab a few items. Of course, we grazed on all the samples and slowly walked through the entire store, just to get to the produce section.
Positioned right in-between the potatoes and lettuce was a small table set-up with different types of salsa. As we approached the table, we began chatting with the friendly woman standing there, wearing cowboy boots and a cowboy hat. She kindly warned us before dipping our chip that the “hot tomatillo” was hot, and treated each hungry person who was eager for a bite of chips and salsa as if they were a good friend coming over for dinner.
Within minutes, my husband and I were chatting with her about all the same places in Colorado we’ve been to and got to learn her story. Julie, the owner of White Girl Salsa, was welcomed into a Hispanic family’s close-knit circle and shared her homemade salsa with the family. It passed their taste test and they started calling it White Girl Salsa!
After deciding I should let some of the other customers chat with Julie, we decided to continue the conversation over email. About a week later, her fabulous crew sent me 2 jars of salsa to review, and 2 to giveaway to YOU (details below)!
This salsa is incredibly versatile. You can serve it with your favorite chips or use it to enhance your favorite recipe. I decided to serve this alongside Black Bean Enchiladas and it was the perfect accompaniment!
Black Bean Enchiladas
Keywords: bake entree vegetarian beans tomato Mexican
Ingredients (8 enchiladas)
- 3 tbs. olive oil, divided
- 2 garlic cloves, diced
- 1 jalapeno pepper, seeded and diced
- 1 bell pepper, diced
- 1 onion, minced
- 1 15 oz. can black beans, rinsed and drained
- 2 large tomatoes, cored and roughly chopped
- Cumin, to taste
- Paprika, to taste
- Chili powder, to taste
- Salt and pepper, to taste
- 8 corn tortillas
- 1 1/2 cups shredded monterey jack cheese
- 1/4 cup chopped cilantro
Instructions
1. Preheat oven to 400 degrees. Heat 2 tbs. olive oil in large skillet over medium-high heat. Add the jalapeno pepper, bell pepper, garlic and onion. Cook, stirring frequently, about 3 minutes. Add the beans, seasonings (cumin, paprika, and chili powder) to taste and mix together. Remove from pan and set aside.
2. Place the tomatoes in a blender. Add the same seasonings (cumin, paprika, and chili powder), salt and pepper and puree. Heat 1 tbs. olive oil in pan, and pour in tomato mixture. Bring to a simmer and cooking until slightly reduced, about 5-6 minutes. Pour half into the bottom of a baking dish and evenly spread.
3. Fill center of each tortilla with black bean mixture and roll-up. Place in baking dish, seam-side down. Top with remaining tomato sauce and cheese. Baking until cheese melts, about 5-6 minutes. Top with cilantro, serve and enjoy!
White Girl Salsa is offered in 5 different flavors: Hot Tomatillo, Medium Tomatillo, Mild Tomatillo, Cranberry-Mango and Smokey Chipotle. The products are all-natural. You can see the short ingredient list for the Hot Tomatillo here:
Both my husband and I have loved this salsa! It’s spicy, packed with fresh flavors and such an easy way to add instant flavor to any meal!
The giveaway is for 1 jar of Medium Tomatillo and 1 jar of Cranberry-Mango! To enter, do any/all of the following and let me know in the comments; giveaway will be open through October 5 (must have a U.S. address):
1. Tell me how you would enjoy this salsa! Would you cook with it? What meal would you serve it with?
2. Like White Girl Salsa on Facebook!
3. Tweet about this giveaway! (Ex: Enter to win @WhiteGirlSalsa on @SimplyLifeBlog! )
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