Tejas Chicken

Boneless, skinless chicken breasts

Tony's Tejas Salsa original medium flavor

Olive Oil

Heat pan with olive oil.  Add chicken breasts to the pan.  Add Tony's Tejas Salsa and cook. If the salsa is too spicy or hot for you, add water.  Flip to get an even cook and baste.

Tejas Vegetable Medley Orzo

7 cups water
1.5 tsp sea salt
1 tbsp garlic salt
1.5 cup chopped carrots
1 cup chopped  kohlrabi or turnip root
1 cup chopped fennel
1 cup chopped onion

12oz Mild Tony's Tejas Salsa or 10oz of crushed tomatoes, 2 tbsp fresh garlic, 1/3 cup minced bell pepper

1.5 cup chopped broccalini
2 bay leaves
1 tbsp basil
32oz vegetable broth
1.5 tsp oregano
15oz can black beans drained
1 tsp sage
1 cup chopped mushrooms
3 tbsp balsamic vinegar
1.5 cup chopped egg plant
1.5 cups of Orzo

Warm Spinach Cranberry Salad with Citrus Salsa Dressing

1/3 cup olive oil
2 tbsp orange juice
2 tbsp salsa
1/2 tsp oregano
1/4 tsp garlic salt

5 cups of baby spinach
1/4 cup of cranberry
1 sumo mandarin

Tejas Shrimp Creole

Heat a pan on medium then add your flour and let brown. Mix the oil & paprika in until they turn into roux. Add your salsa, celery, and onions then let reduce for 3-5 min. Add lemon juice & Worcestershire, stir and turn down heat to low. Let simmer for 2 min. Add shrimp & stir until shrimp turn red. It takes 2-3 minutes. Serve over rice.


Tejas Succotash

Heat pan to medium high heat.  Add butter & onions until al dente. Drain corn & beans then add them to the pan with the salsa & stir for 2 min. Sprinkle the seasoning across veggies & reduce the heat to low & let simmer until beans are tender 5-10 min.  Garnish with scallions. 

Tejas Gin Bloody Mary

1 oz salsa
1.5 oz gin
.5 lemon
.5 simple syrup
Pinch salt
Pinch pepper

Tejas Minestrone

16 ounces of salsa
8oz Water
4oz olive oil
2oz balsamic vinegar 
1/4 cup of carrots , black beans , red beans, garbonzo beans, celery, mushrooms, kale
1 tsp oregano

Tony Tejas Saucy Bama Balls

1 pint "The World's Best Salsa"
2 lbs meatballs
2 tbsp oil
4 oz BBQ sauce
1/4 cup sweet onion chopped
2 tbsp honey
1 tbsp Worcestershire Sauce
1 small can diced pineapples

Put everything in a pot on medium heat and cook for 25 min., or in a pan & cook at 400 degrees in the oven, or in a crock pot on high for an hour.
Tejas White Wine Sauce with Wild Caught Rockfish

1 fish fillet

4oz #theworldsbestsalsa
2oz white wine
1oz lemon juice
3oz Olive oil
1/8 tsp Sea salt
1/4 tsp Oregano
1/8 tsp Rosemary
1/4 tsp Dill

Heat pan on low, add olive oil & salsa. Let reduce then add wine, lemon juice, oregano, & rosemary. Put the fish in the sauce and salt the fish. Cook on one side until it turns white around the edges then flip & top with fresh dill.

East Indian Tejas Green Beans

1 lb of fresh green beans
12 oz of water
1 tbsp of diced onions
4oz of Tony's Tejas Salsa
1oz of coconut or olive oil
1/4 tsp of Curry powder
1/2 tsp of Coriander 
1/4 tsp ginger
1/4 tsp smoked sea salt

Combine water, onions, and beans in a pan on med-high heat. Cook down for about 10-15min. Add oil, Curry, Coriander, ginger, and salsa. Saute until tender and salsa reduces. 

Tropical Tejas Chicken

3 boneless skinless chicken breast
8oz of ‪#‎theworldsbestsalsa‬
2oz of "Anchor Brewing" mango wheat beer (1oz of wheat beer and 1oz of mango juice)
1/4 cup of pineapple diced
1/4 cup of diced red onion
1/2 tsp of curry powder
1/4 tsp of cinnamon powder
1/4 tsp of ginger
1oz of olive oil

Put oil, chicken, & beer in a pan on med heat. Cook for 3 min then add Tony's Tejas Salsa and onions. Cook for another 3 min then add the pineapples, curry, ginger and cinnamon. Reduce heat to a simmer and cook for 

12 min. Serve over rice and with Tejas Tender Kale.

Tejas Glazed Tiger Shark

Tony Tejas teamed up with  Mad Dash Kitchen

& created "Tejas Glazed Tiger Shark":

1- 6oz Tiger Shark Steak, sub (Tuna, Grouper, Mahi, or Swordfish)
1- tsp butter
1- thin slice of onion
Sprinkle: Dill (Mad Dash "What's The Dill"), Lemon Pepper (Mad Dash Organic), & Salt (Mad Dash "Rosemary & Herb Smoked Salt")

Heat pan on medium high. Place butter & onions in pan let carmelize. Add the shark steak & season, then top it with the #tonystejassalsa.  Cook one side then 
flip & season the other side while rotating shark in 
the salsa. Top with the salsa from the pan. Boom!

Tejas Chicken Mac and Cheese

1 large boneless skinless chicken breast
3/4 cup of #theworldsbestsalsa original
1 tbs of oil

Cook chicken, oil, and salsa in a pan with a lid for about 10-15 minutes

Boil 2 cups of elbow macaroni in 2 tsp of oil and 1 tsp of salt

Egg Wash (mix ingredients together):
1 cup milk
1 egg
1 tsp seasoning salt

1 tsp garlic salt

1/4 tsp basil leaves

1/2 tsp salt

1/2 tsp black pepper

Place macaroni, egg wash, 3 tbs of #theworldbestsalsa, & 1 cup of

Mexican blend shredded cheese in a pan. Mix together and cover 

with another 1 cup of cheese. Spread 2 tbs of butter over the top 

then bake for 20-25 minutes.  Serves 6-8 people.

TTS Sauteed Shrimp

1 lb shrimp

3 tbsp Olive Oil 

1/4 onion diced

1/4 red bell pepper diced

4 tbsp Tony's Tejas Salsa

Heat pan on med-high.  Add oil, onions, and peppers together, then cook half-way.  Add salsa and let reduce down.  Add shrimp and cook for 3-5 min.  Serve over rice.

Tejas Chicken and Rice

Gulf Shores Chicken Tacos

2 Boneless skinless chicken breasts marinated in 1 cup of Tony's Tejas Salsa, garlic salt, & PJ's Deep South Seasoning.  Brown the chicken in olive oil. 

1/4 cup of Julian onions

1/4 cup of Julian red bell peppers

1 tsp. fresh garlic

1 Ancho Pepper

1 Pint of Tony's Tejas Salsa

1/4 cup of olive oil

Saute the onions, peppers & garlic in olive oil with a cup of salsa for 10 minutes. Add the chicken breast and let simmer on med heat for 20 minutes. As the chicken cooks and tenderizes, chop the breast into chunks with a spatula, then continue to let simmer for 15 minutes.

The World's Best Guacamole

3 Avocados

1/4 Cup of diced onions

1/4 cup of diced tomatoes

1 tbsp of minced Jalapenos

4 tbsp of Tony's Tejas Salsa

1 tbsp of lime juice

1 tbsp of lemon juice

1/4 tsp ground red pepper

 1 tsp garlic salt

Tony's Tejas Turkey Queso

1/2 diced onion
1/4 diced red bell pepper
1/4 diced yellow bell pepper
1 diced Poblano pepper
1/4 cup Shoreline olive oil
1 tube of turkey sausage
1 block of White Velveeta cubed
1 pint of Tony's Tejas Salsa (the most important ingredient)

Heat pot to Med-High.  Put olive oil, onions, and peppers in pot.  Lightly season with garlic salt.  Add 1/2 pint of Tony's Tejas Salsa and stir until veggies are half cooked.  Add turkey sausage and break up as much as possible.  Make sure you cook the turkey sausage up to 165 degrees.  Add 8 to 10 cubes of cheese and stir until they melt, then add more cheese.  Once all the cheese melts, add another half pint of Tony's Tejas Salsa and stir it up little darling.  Put the mix into a blender and blend until there are no chunks left.  Serve with chips, toasted bread, or crackers.

Tejas Wings

1 bag of party wings
1 pint of #theworldsbestsalsa
1/4 cup of olive oil
4 oz of beer 

Put oil, chicken, salsa, and beer in a pot on a med-high flame. Stir and reduce down, then turn flame down to a simmer with a lid. 

Tony's Tejas Burgers

3 pounds of ground meat
1 pint of #theworldsbestsalsa

Put ground meat in a bowl and mix in half a pint of salsa. Cook burger in a skillet and top with a spoon full of salsa. Flip and add another spoon of salsa. 

Tejas Ribs

Tony's Tejas Salsa
Season salt

Season and pour Tony's Tejas Salsa on both sides.  Then plastic wrap.  Marinate for six hours.

Tejas Veggies (Squash and Zucchini)

Tony's Tejas Salsa
Red Bell Pepper
Olive Oil

Hot pan, 4 tbsp olive oil and veggies, then 5 oz of Tony’s Tejas Salsa.