This is comfort food at its finest. Our Original Salsa adds a slight kick to the creamy potatoes, creating a tasty, filling soup that the whole family will love.

Recipe courtesy of Helen Lampkin/Serves 4

• 3 medium potatoes (Yukon Gold)
• 4 cups chicken broth (or vegetable broth)
• 1/2 cup onion, chopped
• 1/4 tsp celery seed
• a pinch of thyme (dried or fresh)
• 1 tsp butter
• salt & pepper to taste
• 1 cup sour cream
• 2 tbsp flour
• My Brother’s Original Salsa (about 1/3 cup–as a garnish)

Peel potatoes and dice; place in a saucepan & cover with broth. Add onion, celery seed, thyme, butter, salt & pepper; bring to a boil, then reduce heat to low. Simmer until potatoes are tender (but not mushy); in a bowl, mix flour and sour cream; whisk into potato soup mixture. Warm through. Ladle into bowls and garnish with a dollop of My Brother’s Original Salsa. Enjoy!

This is a healthy approach to chili using four types of beans, our Original Salsa for deep, earthy flavors, and couscous for a hearty texture. It is light, yet filling; serve with corn bread for the perfect cold-weather meal.

Recipe courtesy of Ashley Pointer/ Serves about 6

• 1 can (28 oz) diced tomatoes (fire-roasted adds extra flavor)
• 4 cups vegetable broth
• 15 oz can black beans, rinsed & drained
• 15 oz cans white beans (norther/navy/cannellini), rinsed & drained
• 15 oz can red “chili” beans (don’t rinse–use sauce)
• 15 oz can lima beans, rinsed & drained
• 1 tsp minced garlic
• 1/2 tsp ground cumin
• 1 cup My Brother’s Original Salsa (medium or hot)
• 1/3 cup couscous (dry)
• 1 tsp sea salt

In a large pot (or slow cooker) over medium heat, combine all ingredients except couscous & salt; bring to a low simmer, then reduce heat & cover; continue cooking over low heat at least 1 hr (up to 2 hrs is fine); 5 minutes before serving, add couscous and salt–stir to combine; cover and cook 5 minutes. Ladle into bowls and top with your favorite chili toppings (shredded cheese, sour cream, cilantro, avocados, etc). Serve with cornbread or crusty bread. Enjoy!

Southern food at its finest–our Original Salsa spices up the shrimp which are perfectly complimented with the creamy grits. Though relatively easy to make, this is a show-stopper of a meal.

Recipe courtesy of Helen Lampkin/ Serves about 8

Creamy Grits:

• 2 cups heavy cream
• 2 cups milk
• 1 1/2 tsp sea salt
• 2/3 cup coarse ground cornmeal*
• 1 tbsp unsalted butter

In a heave saucepan, combine cream & milk over medium heat until it begins to boil; add salt & whisk until frothy. Next add the cornmeal and continue to whisk for 3 minutes. Reduce heat to low; cover but stir every 10 minutes (being careful to scrape the sides & bottom of pan); cook about 1 hr; just before saving, add butter. (if grits appear too thick, thin with milk)

* Cornmeal, grits, and polenta are all the same thing, just differently sized grinds. Medium grind-stone ground cornmeal makes great grits (do not use “quick grits”)

Shrimp:

• two 14oz packages Frozen Raw Shrimp (shell OFF, tail ON), large or jumbo size
• 2 sticks unsalted butter
• 1 cup My Brother’s Original Salsa (Hot)
• 2 tbsp Cajun seasoning
• 2 tbsp lime juice
• 1/2 tsp black pepper
• 3 sprigs of fresh Rosemary

Soften butter; in a food processor blend salsa, spices and lime juice. Thaw shrimp under cool running water (or in refrigerator); pat dry. Place shrimp in a greased casserole dish; spoon butter mixture over the top & add rosemary springs on top. Bake at 350*, uncovered, about 30 minutes (until shrimp “pinks up”), stirring occasionally.

To serve: Ladle creamy grits onto the plate and top with shrimp; serve with crusty bread.

This is a festive way to serve black-eyed peas on New Year’s Day (or anytime)–the Black Bean & Corn Salsa and cilantro add a fresh, tangy flavor to this simple dish.

Recipe courtesy of Helen Lampkin/Serves about 8

• 1 jar My Brother’s Black Bean and Corn Salsa
• two 15 oz cans of black-eyed peas, rinsed & drained
• sea salt to taste
• cilantro, freshly chopped (about 1/4 cup)
• sour cream (garnish)

Gently mix the Black Bean & Corn Salsa with the black-eyed peas; season with salt and garnish with a dollop of sour cream & freshly chopped cilantro. Serve with My Brother’s Corn Tortilla Chips or use as a topping on cheesy baked potatoes, cheese nachos, grilled fish or chicken, or as a tasty side dish with eggs.

This hearty chili is simple to make & a great New Year’s recipe using black eyed peas and our tasty Black Bean & Corn Salsa.

Recipe courtesy of Helen Lampkin/ Serves 10-12

• 1 tbsp olive oil
• 1 small onion, diced
• 1 tsp minced garlic
• 1 jar of My Brother’s Black Bean & Corn Salsa
• two 15oz cans petite-diced tomatoes
• four 15 oz cans black-eyed peas
• 1 lb smoked sausage (or ham), diced
• 6 cups water
• 2 tbsp chili powder
• 1 tsp cumin powder
• 2 tsp sea salt
• toppings: shredded cheese, sour cream, crushed My Brother’s Tortilla Chips

In a large pot, saute onion and garlic in olive oil over medium heat; add remaining ingredients & simmer over low heat 30 minutes. Garnish with your choice of toppings!