Recipe Tips

VariationSubstitute 4 oz. sliced grilled pork tenderloin, cut into 12 pieces, for the sliced chorizo links. Or, grill 4 oz. of your favorite sausage links until done; slice, then use as directed.

SubstitutePrepare using corn relish instead of the salsa. Purchase an already prepared corn relish at your supermarket or make your own by combining 1/2 cup roasted corn kernels, 1/4 cup sweet pickle relish and 1/4 cup finely chopped fresh tomatoes or roasted red peppers. Makes about 2/3 cup relish. Store in covered container in refrigerator up to 1 week. Use leftover corn relish as a topping for grilled hot dogs or burgers.

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