Co-op Blog

Fresh Flavors from San Juan Salsa

Summer is heating up with fresh salsa (and chips!) from San Juan Salsa Company, based in Arlington. Each batch of San Juan Salsa is crafted from a blend of fresh vegetables, herbs, a unique blend of spices, and naturally preserved with raw apple cider vinegar. These local, gluten free snacks are made with whole food ingredients. San Juan’s brand name corn chips are made with certified non-GMO corn and fried in high-oleic safflower oil. They make a range of fresh salsas – from mild to hot – including their newest flavors:

  • San Juan Salsa Verde – a traditional green salsa made from a base of tomatillos and cilantro. Serve alongside chicken and cream based dishes.
  • San Juan Pineapple Mango Salsa – let your chip capture the sweet, earthy flavors of crushed pineapple and fresh mango chunks. Or serve with grilled or baked fish dishes.

Make something more than a snack! San Juan Salsa chips and salsas can add flavor and texture to meals, from dawn to dusk. Craft a hearty, lively breakfast with the following recipe for Huevos Rancheros (rancher’s eggs), a classic Mexican breakfast of fried eggs, refried beans, tortillas and salsa. Use freshly prepared or leftover beans.

Fresh Huevos Rancheros

Recipe adapted from


  • 2 x 16 oz. container San Juan Salsa (any type) – try Salsa Verde and a tomato base

For Homemade Refried Beans

  • 2 teaspoons extra-virgin olive oil
  • ¼ cup finely chopped white onion
  • ¼ teaspoon fine-grain sea salt
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • ¼ cup water
  • Freshly ground black pepper, to taste
  • ½ teaspoon lime juice

Ingredients for tortillas and eggs:

  • 4 teaspoons extra-virgin olive oil, divided
  • 4 eggs
  • 4 corn tortillas

Garnishes (optional):

  • ½ cup shredded Monterey Jack cheese
  • Freshly ground black pepper
  • Crumbled Cotija cheese, sliced avocado, chopped cilantro and/or hot sauce

Directions for the Refried Beans: if you have leftovers, skip this step and warm beans until ready to serve. In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

Directions for salsa and tortillas: Meanwhile, warm one of the containers of (tomato-based) salsa: pour into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. Set aside.

Fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preference. Place the fried egg on top of a warmed tortilla and repeat with the remaining eggs. Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to strain the fresh (unwarmed) salsa. Sprinkle with freshly ground black pepper and any additional garnishes. Serve immediately.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.