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Recipe of the month

Famous Vegetarian Chili Con Aqua Caliente Cornbread (Hot Water Corn Bread)

Veggie Chili


(1) tablespoon olive oil


(1/2) medium yellow onion, chopped


(2 -3) bay leaves 


(1) teaspoon ground cumin 


(1) package of Lindita's 1oz. Mild Salsa Mix (hot is optional)


(2) tablespoons dried Mexican oregano


(1) tablespoon, table salt


(1) tablespoon black pepper


(1) tablespoon chili powder


(2) stalks celery, chopped


(2)  jalapeño peppers, seeded All right and chopped 


(1) green bell pepper, chopped


(1) red bell pepper, chopped


(3) cloves garlic, minced or mashed


(2) 4oz. cans, mild chopped green chili peppers, drained


(3) 28oz. cans whole peeled tomatoes, hand crushed


(1) 15oz. black beans, drained


(1) 15oz. kidney beans, drained


(1 )15oz. white Great Northern Beans, drained


(1) 15oz. can whole kernel corn, drained


In a large stock pot or Dutch oven, heat the olive over medium heat.

Stir In the onions, cook until tender. Then mix in the celery, bell peppers, jalapeños, garlic, green chili peppers, adding all the seasonings.

Stir and mix well. Add bay leafs.

When the vegetables are heated through, reduce the heat to low, cover pot and simmer for about five minutes.


After waiting patiently, then mix in the tomatoes into the pot and stir in the black beans, kidney beans, and the great northern beans and of course the kernel corn. Bring to a boil, then reduce the heat to low and simmer 45 minutes or less. You’ll know when it’s ready to serve….

Serves 6-8 hungry peeps 


Aqua Caliente (Hot Water) Cornbread


(1) 1/2 cup yellow cornmeal – self rising


(1/2) cup self rising flour


(1) teaspoon sugar or 2 If you like it, sweet


(1) tablespoon Lindita’s Mild or Hot Salsa Mix


(1) cup of hot water


Corn or vegetable oil


Easy Peezy


Place the cornmeal in a small mixing bowl then add the flour, sugar and Lindita’s Salsa Mix. Use a whisk or a small fork to mix the dry ingredients together. Gradually stir in enough, hot water to make the batter. Let the batter rest while you heat the skillet to a medium heat with enough oil to coat the bottom of the skillet. (Add hot water to thin the batter if needed). Use about a quarter cup scoop batter to the hot oil. When the bottom edges turn brown and bubbles appear in the batter and the top begins to dry. It’s time to flip the cornbread over and let it cook for about 2 to 3 minutes until done. Remove from the skillet and place on a paper towel to drain. Makes 10-12 

Serve warm.


Enjoy Mis Amigos!!  


** To reheat the Aqua Caliente Cornbread place in microwave for 20-30 seconds


Lindita's Instant Salsa Mix Recipe Ideas

Lindita's Salsa makes a great traditional, salsa dip. It's also great over eggs, burritos, fajitas, nachos and all your favorite Hispanic dishes. Here are some additional recipe ideas to try.

Lindita's Guacamole Dip
1 Avocado.
3 Fresh chopped medium size tomatoes or 1 can of diced tomatoes.
Add 8 tablespoons of salsa mix to mashed avocado pieces, stir well, chill and serve. Salt to taste

Lindita's Party Dip
1.) 24 oz. Sour cream - For cracker spread or chip dipping.

1 Package of LINDITA'S INSTANT SALSA MIX, stir well, chill and serve.


Lindita's Meat Recipes

Great For Seasoning, Rub Poultry & Fish

Lindita's Taco Seasoning

Lindita's Mexican Chili

1 1/2 - 2 lbs. of ground meat.


Add LINDITA'S INSTANT SALSA MIX to 1 1/2 - 2 lbs. of ground beef or ground turkey.

Mix with meat, brown and simmer for tacos or chili.

Lindita's Mexican Hamburgers

Lindita's Mexican Meatloaf

1 1/2 - 2 lbs. of ground meat 


Add LINDITA'S INSTANT SALSA MIX to 1 1/2 - 2 lbs. of ground beef or ground turkey.

Mix into meat for hamburgers or add to your favorite meatloaf recipe.

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