- All Natural
- Roasted Tomato + Garlic
- From the Kitchen of Chef Rick Bayless
- Handcrafted with Fresh Ingredients
- Authentic Mexico City
- Salsa That Cooks
I can still feel the first lava rock mortar I used to crush roasted garlic and jalapeños in a little Mexico City kitchen. And I can taste those ripe tomatoes, roasted over the flames, that gave those spicy aromatics the sweet breath of life. You can taste our dedication to small-batch salsa made from fresh ingredients.
Distinctive, dynamic and genuine. Naturally.
Shake well. Refrigerate after opening.
Salsa Baked Cheese
- 1/4 cup toasted pumpkin seeds
- 4 ounces each: softened cream cheese and goat cheese
- 1 jar (16 oz) Frontera Jalapeño Cilantro Salsa
- Chopped fresh cilantro
Mix pumpkin seeds and cheeses in small bowl. Shape into a disk and place in an ovenproof baking dish. Top with salsa. Bake at 350º until piping hot, 10 to 15 minutes. Sprinkle with cilantro. Serve with Frontera Tortilla Chips or toasted bread. Serves 6.
Tomatoes, filtered water, onions, tomato paste, jalapeños, garlic, salt, cilantro, key lime juice.
All natural. No preservatives.
|Serving Size: 2 Tbsp (30 g)|
|Servings Per Container: about 15|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||2 g||1%|
|Dietary Fiber||0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet.|