Grilled Chicken Salad with Mango Salsa

4 chicken breast halves, skinned and boned
1/4 cup olive oil
3 tablespoons lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Lime wedges
1 10.5 oz jar of Casa Del Salsa Mango Salsa
8 cups mixed salad greens
Garnish: fresh cilantro sprigs

Place chicken breasts in a heavy-duty zip-top plastic bag. Combine olive oil and next three ingredients; pour over chicken. Seal bag; marinate 30 minutes (or up to 2 hours) in refrigerator. Drain and discard marinade (or reserve and boil to use as sauce).

Sprinkle chicken with salt and pepper. Cook, without grill lid, over medium heat (350 to 400 degrees F) 10 to 12 minutes or until juices run clear. Serve with fresh lime wedges, topped with Casa Del Salsa Mango Salsa, over a bed of mixed greens. Garnish with a sprig of cilantro, if desired.

Grilled Pork with Pineapple Salsa

1/3 cup fresh lime juice
1/4 cup soy sauce
1 teaspoon dried whole oregano
1/2 teaspoon dried whole thyme
1 (1-pound) pork tenderloin
1 10.5oz jar of Casa Del Salsa Pineapple Salsa
Lime wedges (for garnish )

Combine fresh lime juice, soy sauce, oregano and thyme in a shallow container or zip-type bag. Add tenderloin, turning to coat evenly. Cover or seal, and refrigerate at least 4 hours.
Remove tenderloin from marinade. Grill, covered, 6 inches from hot coals (450 degrees F) for 30 minutes or until done, turning and basting once.
To serve, thinly slice tenderloin, and arrange slices on a serving platter. Garnish with lime wedges, and serve with Pineapple Salsa.

Grilled Yucatan Pork Chops with Pineapple Salsa

1 (7 ounce) can diced green chiles, divided
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
4 (8 ounce) pork chops
1 10.5oz jar of Casa Del Salsa Pineapple Salsa

In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic. Rub onto both sides of pork chops. Cover; chill at least 1 hour.
Grill or broil cooked pork chops for 6 to 8 minutes per side or until done.
Serve with Pineapple Salsa.

Easy Plum Pork Chops

INGREDIENTS:
6 to 8 pork chops
1 package dry onion soup mix
1 cup uncooked rice
3 cups water
1 10.5oz Jar of Casa Del Salsa Plum Salsa

PREPARATION:
In a 13 x 9 x 2-inch baking dish, combine the soup mix, rice and water. Place pork chops on top of the mixture. Spoon a little mixture on top of each chop. Cover tightly and bake in a 350° F. oven for 40 minutes; remove cover and cook for another 20 minutes. Top off with Casa Del Salsa Plum Salsa
Serves 6.

Mango Orange Glazed Ham

INGREDIENTS:
1 boneless canned or fully cooked smoked ham, about 4 pounds
1 10.5oz jar of Casa DEl Salsa Mango Salsa
1/2 cup orange juice
1 tablespoon prepared mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup raisins

PREPARATION:
Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a saucepan over low heat combine Mango Salsa, orange juice, mustard, cloves, and ginger. Simmer for 5 minutes. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.
Serves 10 to 12