We'll add new recipes when we can. Mostly depends on when ya'll send them to us.

Be creative! Try new stuff! Use our salsa!

Please tell us where you bought Iguana Tom's when you send your recipe.

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4 eggs
1/2 cup egg substitute (e.g. Egg Beaters)
1/2 cup low fat or non-fat plain yogurt
1/2 cup finely chopped Spanish or other sweet onion
1/4 cup finely chopped red bell pepper
2 cups fresh corn on the cob, cooked and cut off the cob
(frozen or canned may be used)
generous dash of Tabasco
salt and pepper

• Preheat oven to 375 degrees. Spray a 2 quart casserole with PAM or other cooking oil spray.
• Gently sauté onion and red pepper in 1 tablespoon olive oil until soft, about 5 minutes.
• Stir in corn and remove from heat.
• Combine eggs, egg substitute, yogurt and seasonings. Beat with a wire whisk or hand mixer about 1 minute.
• Stir in vegetables and pour into casserole.
• Bake in upper 1/3 of oven about 40 minutes or until knife inserted in center comes out clean.
• Serve with your favorite Iguana Tom's Ultimate Salsa.

For a Mexican flavor, add cumin, cilantro and coriander to taste.

This recipe was sent in by a long-time Iguana Tom's fan, John Radke of San Diego CA.

Even bachelors can cook if they use our salsa!

1 Boneless, skinless chicken breast.
3-4 Tablespoons of your favorite Iguana Tom's Salsa (John suggests Blazing or Smokin')
2 Slices of Swiss or Montery Jack cheese.

• Grill or pan fry chicken breast until almost done (just slightly pink inside).
• Just before it is done pour salsa on top; enough to cover the entire top without spilling onto grill.
• Carefully place cheese slices on top of salsa.
• Cover until cheese melts and enjoy.

It is awesome!

"A great meal. The salsa adds so much to the great taste. I tried it
with some other salsa and it just did not work. They just don't have the zing like Iguana Tom's."

John Radke
Lease Manager
San Diego, CA

1 1/2 lb. beef, coarsely ground for chili
1 medium sized Spanish or other mild onion, chopped
2 large cloves garlic, minced or crushed with garlic crusher
1 28 oz. can tomatoes. Cut up if whole or used chopped variety.
2 beef bouillon cubes
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon cilantro
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
dash or two of Tabasco
1/4 cup Iguana Tom's Ultimate Salsa or more to taste.

• Brown ground beef and onions in a large Dutch oven.
• Drain off any fat. Reduce heat and stir in garlic, tomatoes, bouillon, spices and salsa. DO NOT ADD BEANS.
• Cover and simmer over low heat for at least one hour.
• Taste and adjust seasonings.
• Add drained beans and continue to simmer about 1/2 hour.

Serve with corn bread or tortilla chips.

1 - 19 oz. can black beans, rinsed & drained
1 ½ oz. cream cheese, softened
½ cup Iguana Tom's Smokin' Salsa
1 tablespoon lime juice
¼ teaspoon salt
dash of cumin

3 green onions, chopped
¼ cup grated mild (cheddar or Jack) cheese

• Puree ¾ of the beans, lime juice, cream cheese and black beans.
• Reserve remaining beans.
• Stir in Iguana Tom's Smokin' Salsa, salt and cumin.
• Add whole beans. Increase salsa to ¾ cup for a spicier flavor.
• Garnish with chopped green onion or grated cheese.

Serve warm with tortilla chips. Enjoy!

We shared this recipe with our friend Tom in Colorado and it is now a staple in his diet. Another bachelor cooks!!! (He also uses it to impress women!)

1 package Near East Spanish Rice mix
1 - 15-19 oz. can black beans, drained and rinsed
1/2 -1 lb. uncooked, shelled medium shrimp (about 36/lb)
1 clove garlic, minced
1 Tbs. Olive oil
Iguana Tom's Smokin' Salsa
dash of cumin

• Prepare Spanish Rice according to package directions.
• When rice is done, mix in black beans and about 2 Tbs. SMOKIN' salsa (or more, to taste). Set aside & keep rice/beans warm.
• In medium skillet, heat oil over medium-high heat.
• When pan is hot, but not smoking, add shrimp. Sauté on one side until shrimps begin to turn pink - turn and cook until shrimps are pink and opaque (about 3-4 minutes total cooking time).
• Stir in 1-2 Tbs. SMOKIN' salsa.
• Serve shrimp over rice and beans - with more salsa, of course!

 Serves four, depending on how hungry everyone is.

This is our favorite recipe to showcase our Smokin' salsa. The zesty citrus of the marinade, coupled with the unique chipotle flavor of Iguana Tom's Smokin' really set off the corn and black beans in this recipe. We call it an "eat 'til you burst" meal!

Add a Margarita and you'll experience true culinary bliss!

2/3 C uncooked brown rice
1 - 15 oz. can black beans, drained and rinsed
3 large ears corn, husked, or 2 C corn kernels
1 large red onion, cut into ½ inch slices
1 bell pepper, any color, cored and quartered lengthwise
1 ripe avocado, diced
½ C Iguana Tom's Smokin' salsa
½ C orange juice, preferably fresh
1/3 C fresh lime juice
1 TBS chopped fresh cilantro (or 1 tsp dried) more or less, to taste
1 TBS canola oil
¾ tsp ground cumin
Warmed flour tortillas

• Cook rice according to package instructions until just done; do not overcook. Mix in rinsed black beans. Set aside.
• If using fresh ears of corn, lightly spray with PAM; if using corn kernels, spread drained canned or frozen kernels on baking sheet and spray lightly with PAM.
• Prepare onion and red pepper for grilling or broiling by spraying lightly with PAM and placing pieces in grill basket or spreading on baking sheet.
• Over charcoal fire, gas grill or under broiler, grill corn, onion and red peppers about 10-12 minutes until tender and charred. Cool vegetables slightly.
• In a small bowl whisk together: salsa, orange juice, lime juice, cilantro, oil and cumin. Season with salt and pepper. Set aside.
• Dice grilled vegetables. Add grilled vegetables and corn to rice and beans.
• Stir in juice mixture and marinate for 15 minutes to allow flavors to mingle. Heat over low heat until just warm. (optional - see note below)
• Spoon rice, bean and vegetable mixture into warm tortillas.
• Top with diced avocado and additional Iguana Tom's Smokin' and roll up.

May also be served as a main course salad. For Salad; follow directions above but do not heat vegetables in step 7.

Chill mixture and serve on lettuce leaves and garnish with avocado.