| Gringo Salsa | |
| Blend 29-32 oz. canned whole peeled tomatoes. Chill for 30 minutes and enjoy. | |
| West Texas Barn Dip | |
| Brown 1 lb. of sausage or meat and drain. Cool and mix with 1 16 oz. container of sour cream, 1 7 oz. can of diced tomatoes with juice and 1 bag of either hot or mild Clark’s Gringo Mix. Refrigerate for 30 minutes and enjoy! | |
| Gringo Camp Goulash | |
| Brown 2 lbs. of ground beef. Add 1 pkg. of Clarks Gringo Salsa Mix, 2 cans of Ranch Style Beans, 1 can of corn, and 1 batch of Gringo Salsa. Bring to boil, cool and serve over Fritos and cover with shredded cheese. | |
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Clarks Gringo Foods PO Box 3988 San Angelo, TX 76902 (325) 944-0316 |