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Dark Chocolate Salsas
All Natural
Donya Marie’s Dark Chocolate Salsas offer a decadent blend
of spices and dark cocoa with salsa ingredients resulting in
outstanding salsas! All natural, MSG free, no preservatives or
artificial colors added. Both our salsas are medium in heat.
We use real jalapenos and no capsaicin powders to control
the heat, so each batch may very slightly in heat ratio.
Our Dark Chocolate Black Bean and Corn Salsa is to be used
as you would your favorite salsa or as meal in itself, because
once you start eating it, you won’t be able to quit.
Ingredients: Black Beans, tomatoes, yellow corn, onion,
jalapenos, cocoa, sugar, garlic, salt, our signature spice
blend, and vinegar.
Our Dark Chocolate Sultry Mango Salsa to be used as you
would your favorite salsa, as a nacho with mascarpone
cheese, or on a grilled piece of fish, chicken, or pork.
Ingredients: Mango, orange juice (100% pure pasteurized),
tomatoes, jalapenos, bell pepper, onion, lime juice, cocoa,
salt, garlic, sugar and our signature spice blend.
12 oz jars $7.95 or 2 jars $15
All Natural
Donya Marie’s Dark Chocolate Salsas offer a decadent blend
of spices and dark cocoa with salsa ingredients resulting in
outstanding salsas! All natural, MSG free, no preservatives or
artificial colors added. Both our salsas are medium in heat.
We use real jalapenos and no capsaicin powders to control
the heat, so each batch may very slightly in heat ratio.
Our Dark Chocolate Black Bean and Corn Salsa is to be used
as you would your favorite salsa or as meal in itself, because
once you start eating it, you won’t be able to quit.
Ingredients: Black Beans, tomatoes, yellow corn, onion,
jalapenos, cocoa, sugar, garlic, salt, our signature spice
blend, and vinegar.
Our Dark Chocolate Sultry Mango Salsa to be used as you
would your favorite salsa, as a nacho with mascarpone
cheese, or on a grilled piece of fish, chicken, or pork.
Ingredients: Mango, orange juice (100% pure pasteurized),
tomatoes, jalapenos, bell pepper, onion, lime juice, cocoa,
salt, garlic, sugar and our signature spice blend.
12 oz jars $7.95 or 2 jars $15
RECIPES
Grilled Dark Chocolate Mango Quesadillas
16 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 (12 oz) jar Donya Marie’s Dark Chocolate Sultry Mango Salsa
1/4 cup butter, melted
Preheat grill for medium heat.
Spread half of the tortillas with about 2 tablespoons cream cheese each. Spread Donya Marie’s Dark Chocolate Sultry Mango
Salsa (drain off juice first) over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top
and bottom. Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.
DARK CHOCOLATE BLACK BEAN & CORN SALSA W/PORTOBELLO MUSHROOMS & CHICKEN
8 ounces Portobello mushrooms, wiped and sliced
12-ounce jar Donya Marie’s Dark Chocolate Black Bean & Corn Salsa
4 chicken breasts, boned and skin removed and cut into strips
1 Tblsp olive oil
3 - 4 Tblsp butter
8 ounces fresh spinach (optional)
Sauté mushrooms in 3 to 4 tablespoons butter, until wilted, about 5 minutes on medium heat, then add spinach. Combine
salsa with mushrooms and cook until heated through. In a wok or sauté pan, sauté chicken strips in 1 tablespoon of olive oil
until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.
DARK CHOCOLATE BBQ SUCCATASH
1 Tblsp extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (12-ounce) jar Donya Marie’s Dark Chocolate Black Bean & Corn Salsa
Salt and pepper
1/4 cup Donya Marie’s Dark Chocolate BBQ Sauce (original or sassy fiesta)
2 Tblsp chopped chives, parsley or cilantro leaves, for garnish
Heat a medium skillet over medium high heat. Add onions and peppers and sauté 5 minutes. Add beans and corn and season
with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped
chives, parsley or cilantro to garnish.
DARK CHOCOLATE SULTRY MANGO STUFFED CHICKEN BREASTS WITH PARMESAN
4 Split chicken breasts (if you don’t want to split them then have your butcher do it when you purchase them)
2 cups
Donya Marie’s Dark Chocolate Sultry Mango Salsa
1 cup Parmesan cheese
Salt and pepper to taste
Preheat oven to 320 degrees. Place ½ cup Donya Marie’s Dark Chocolate Sultry Mango Salsa inside each chicken breast.
Cover salsa with ¼ cup Parmesan cheese. Fold top half of breast over salsa and cheese mixture. Place breasts in glass
casserole dish. Back for 50 minutes.
DARK CHOCOLATE SULTRY MANGO NACHOS
Corn tortilla chips
Mascarpone cheese
Donya Marie's Dark Chocolate Sultry Mango Salsa
Pile chips on microwave safe dish. Dollop cheese (amount to your liking) on top of chips. Pour Donya Marie’s Dark Chocolate
Sultry Mango Salsa over cheese covered chips. Microwave until cheese melts (time depends on amount of chips and cheese
used).
DARK CHOCOLATE BLACK BEAN & CORN NACHOS
Tortilla chips
Jack cheese (grated)
Donya Marie’s Dark Chocolate Black Bean and Corn Salsa
Place chips on microwave safe dish. Place grated cheese (amount to your liking) on top of chips. Pour Donya Marie’s Dark
Chocolate Black Bean & Corn Salsa over cheese covered chips. Microwave until cheese melts (time depends on amount of
chips and cheese used.
DARK CHOCOLATE SULTRY MANGO CHICKEN/HALIBUT/PORK/RABBIT OR SALMON
Grill, broil, or slow cook meat. Place meat on plate and top with Hot Mango salsa.
DARK CHOCOLATE SULTRY MANGO SLAW
1/2 red cabbage, small
1 tsp salt
1 Jar Donya Marie’s Dark Chocolate Sultry Mango salsa (drained)
1 tablespoon cilantro, chopped
1 tablespoon cider vinegar
3 Tblsp lime juice
Cut cabbage in half. Thinly slice the cabbage by hand or using a food processor. Place cabbage in large bowl and sprinkle with
salt. Toss well. Using your hands, press down firmly on the cabbage. (This will blend in the salt and help release moisture.)
Let cabbage sit for 20 minutes. Drain. Stir in Dark Chocolate Sultry Mango Salsa, cilantro, sugar, lime juice, and vinegar. Toss
well and let sit at least 15 minutes before serving.
Grilled Dark Chocolate Mango Quesadillas
16 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 (12 oz) jar Donya Marie’s Dark Chocolate Sultry Mango Salsa
1/4 cup butter, melted
Preheat grill for medium heat.
Spread half of the tortillas with about 2 tablespoons cream cheese each. Spread Donya Marie’s Dark Chocolate Sultry Mango
Salsa (drain off juice first) over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top
and bottom. Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.
DARK CHOCOLATE BLACK BEAN & CORN SALSA W/PORTOBELLO MUSHROOMS & CHICKEN
8 ounces Portobello mushrooms, wiped and sliced
12-ounce jar Donya Marie’s Dark Chocolate Black Bean & Corn Salsa
4 chicken breasts, boned and skin removed and cut into strips
1 Tblsp olive oil
3 - 4 Tblsp butter
8 ounces fresh spinach (optional)
Sauté mushrooms in 3 to 4 tablespoons butter, until wilted, about 5 minutes on medium heat, then add spinach. Combine
salsa with mushrooms and cook until heated through. In a wok or sauté pan, sauté chicken strips in 1 tablespoon of olive oil
until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.
DARK CHOCOLATE BBQ SUCCATASH
1 Tblsp extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (12-ounce) jar Donya Marie’s Dark Chocolate Black Bean & Corn Salsa
Salt and pepper
1/4 cup Donya Marie’s Dark Chocolate BBQ Sauce (original or sassy fiesta)
2 Tblsp chopped chives, parsley or cilantro leaves, for garnish
Heat a medium skillet over medium high heat. Add onions and peppers and sauté 5 minutes. Add beans and corn and season
with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped
chives, parsley or cilantro to garnish.
DARK CHOCOLATE SULTRY MANGO STUFFED CHICKEN BREASTS WITH PARMESAN
4 Split chicken breasts (if you don’t want to split them then have your butcher do it when you purchase them)
2 cups
Donya Marie’s Dark Chocolate Sultry Mango Salsa
1 cup Parmesan cheese
Salt and pepper to taste
Preheat oven to 320 degrees. Place ½ cup Donya Marie’s Dark Chocolate Sultry Mango Salsa inside each chicken breast.
Cover salsa with ¼ cup Parmesan cheese. Fold top half of breast over salsa and cheese mixture. Place breasts in glass
casserole dish. Back for 50 minutes.
DARK CHOCOLATE SULTRY MANGO NACHOS
Corn tortilla chips
Mascarpone cheese
Donya Marie's Dark Chocolate Sultry Mango Salsa
Pile chips on microwave safe dish. Dollop cheese (amount to your liking) on top of chips. Pour Donya Marie’s Dark Chocolate
Sultry Mango Salsa over cheese covered chips. Microwave until cheese melts (time depends on amount of chips and cheese
used).
DARK CHOCOLATE BLACK BEAN & CORN NACHOS
Tortilla chips
Jack cheese (grated)
Donya Marie’s Dark Chocolate Black Bean and Corn Salsa
Place chips on microwave safe dish. Place grated cheese (amount to your liking) on top of chips. Pour Donya Marie’s Dark
Chocolate Black Bean & Corn Salsa over cheese covered chips. Microwave until cheese melts (time depends on amount of
chips and cheese used.
DARK CHOCOLATE SULTRY MANGO CHICKEN/HALIBUT/PORK/RABBIT OR SALMON
Grill, broil, or slow cook meat. Place meat on plate and top with Hot Mango salsa.
DARK CHOCOLATE SULTRY MANGO SLAW
1/2 red cabbage, small
1 tsp salt
1 Jar Donya Marie’s Dark Chocolate Sultry Mango salsa (drained)
1 tablespoon cilantro, chopped
1 tablespoon cider vinegar
3 Tblsp lime juice
Cut cabbage in half. Thinly slice the cabbage by hand or using a food processor. Place cabbage in large bowl and sprinkle with
salt. Toss well. Using your hands, press down firmly on the cabbage. (This will blend in the salt and help release moisture.)
Let cabbage sit for 20 minutes. Drain. Stir in Dark Chocolate Sultry Mango Salsa, cilantro, sugar, lime juice, and vinegar. Toss
well and let sit at least 15 minutes before serving.