Suddenly Salsa
#532  -  $8.95 (for 2 mixes)
St. Jude Product of the Month for July


Julie’s Tropical Fruit Salsa    Makes about 5 cups

1 Suddenly Salsa Mix
1 fresh papaya, diced or 1 can drained
1 avocado, diced
3/4 cup fresh tomato, diced
1 can  pineapple tidbits, drained (reserve juice)
¼ cup olive oil
Juice of ½ lemon or lime
Honey to taste

  • Mix all ingredients together. 
  • If more liquid is needed, add pineapple juice.

from Julie Fitzmaurice, Missouri



Suddenly Cheese Dip

 1 Suddenly Salsa mix
 16 oz sour cream
 4 oz shredded cheddar cheese
 16 oz cream cheese, softened
 1 can (14.5 oz) diced tomatoes, drained

  • Stir dry Suddenly Salsa mix into the sour cream. 
  • Set aside for 5 to 10 minutes to rehydrate. 
  • Add cheddar and cream cheese and tomatoes, mixing well. 
  • Keeps well refrigerated for a week!


Black Bean Salsa   Makes about 6 cups

1 package Suddenly Salsa
1 can diced tomatoes (14 oz)
1 can crushed tomatoes (14 oz)
1 can black beans (14 oz)
1 can whole corn (14 oz)

  • Mix everything together, stirring gently.
  • Refrigerate until ready to serve with corn chips.
  • Salsa will keep refrigerated for a week.

from Amy Shannon , GA


Southwestern Catfish (or Chicken Breasts)     Serves 4

4 U.S. Farm-raised Catfish fillets
¾ cup flour
½ teaspoon
Sassy Seasoning (or salt and pepper) 
1 Tbsp. olive oil
1 Tbsp. butter
4 ounces Monterey Jack cheese, grated
½ cup prepared Suddenly Salsa

  • Mix flour and Sassy Seasoning
  • Dip washed Catfish fillets into the seasoned flour and coat well. 
  • Pan fry fillets in a hot skillet, turning them to brown evenly. 
  • When fish is browned, take pan off heat. Sprinkle each fillet in the skillet with cheese and let the cheese begin to melt.
  • To serve, drizzle each fillet with Suddenly Salsa


Spicy Chicken Rolls      Serves 6

            1 cup prepared Suddenly Salsa

            6 boneless skinless chicken breasts

            1 cup grated cheddar cheese

  • Pound chicken a little to flatten and make them easier to roll. 

  • Put 1 Tbsp. cheese and 1 Tbsp. Suddenly Salsa in center of each breast. 

  • Roll chicken around filling and secure with toothpick. 

  • Place rolls in buttered pan. Top each with more salsa. 

  • Cover tightly and bake at 350 for 20 minutes. 

  • Uncover, top with a bit more cheese and bake another 10 min. 

  • Serve over rice with pan juices and more salsa on the side