Marissa’s Recipes

Cooking is like love. It should be entered into with no abandon, or not at all.

– Harriet Van Horne

From Marissa’s Kitchen

Marissa’s Guacamole Asombroso

4 large (or 5 medium) ripe avocados 

1 cup diced Roma tomato

1 cup diced white onion

1 bunch chopped cilantro (just tops)

Salt and pepper to taste.

1 jar Marissa’s Salsa Blanca

1 bag of your favorite chips

(Asombroso means amazing.) 

We think you’ll agree that the name of the dish is accurate.  

Marissa’s Salsa Blanca
Enchilada Sauce
  • 2 tbsp butter unsalted
  • 2 tbsp all-purpose flour
  • 1 ½ cups chicken broth low sodium or no sodium added
  • 4 oz green chiles (1 small can)
  • 1/3 cup sour cream
  • 1 cup mozzarella cheese shredded
  • 1/4 container Marissa’s Salsa Blanca
  • In a saucepan, melt the butter and whisk in the flour.
  • Cook for a minute then add the chicken broth and whisk until smooth.
  • Let it cook until the sauce is thick & bubbly.
  • Add the sour cream, green chiles, & Marissa’s to the saucepan and stir.
  • Remove from heat. Taste the sauce and season with salt and pepper as necessary.
  • Pour over your favorite enchiladas.

Marissa’s Creamy Rice

2 cups Basmati (or your favorite) rice

4 cups hot chicken stock

1 jar Marissa’s Salsa Blanca

Cook rice in stove top pot or rice cooker with chicken stock.  

When liquid is absorbed and rice has softened, take off heat and mix in Marissa’s.

Serve warm. 

Marissa’s Pasta Con Salsa
Blanca y Camarones

1 lb. of your favorite pasta, cooked al dente

1 lb. of shrimp, peeled and deveined, cooked in butter and garlic (1 tbsp of each) and seasoned with salt and pepper

1 cup diced Roma tomato 

1 cup diced onion

1 bunch chopped cilantro

1 jar of Marissa’s Salsa Blanca

1 lemon cut into wedges 

Spoon Marissa’s Salsa Blanca into a large bowl and add the shrimp, tomatoes and onions, mixing lightly.  Add drained pasta and 1/4 cup of the cooking water and toss with the other ingredients.  Add salt and pepper to taste. Garnish with cilantro and lemon wedges.

Makes enough for a fabulous dinner for six.

Need to know where to buy?

Marissa’s Salsa Blanca is sold in many locations across Southern California.
Take a look at our list of authorized vendors below.

Ready to place a wholesale order?

If you’re ready to start selling Marissa’s Salsa in your store, fill out a form below! If it already has flown off your shelf send an email to to swiftly reorder.

Other Favorites

Pan Tostada Con Marissa’s Y Avocado

1 ripe avocado

1 jar Marissa’s Salsa Blanca

Crumbled Cotija cheese 

Crumbled crispy bacon

Diced red onion

Toasted slices of your favorite bread

Schmear Marissa’s on toast and layer on other ingredients according to taste.  Enjoy!

Marissa’s Maravilloso Elote

1 jar Marissa’s Salsa Blanca

6 – 8 ears corn on the cob 

1 cup crumbled Cotija cheese

1 bottle Cholula or other hot sauce

Boil cleaned ears of corn lightly and place on hot grill.

After corn is cooked and sligthtly cooled, roll corn in a plate of  Marissa’s Salsa Blanca. Add a layer of crumbled cotija cheese and a generous sprinkle of hot sauce.  Hurry and take a bite! Repeat.

Marissa’s Salsa Blanca
is unlike any other,

but don’t just take
our word for it…

Joe S. | San Diego

“I absolutely love Marissa’s!
I wish I could buy it more places!”


Chris J. | Carlsbad

“Marissa’s is a must-have in my kitchen, it’s my go-to quick snack.”

Sarah S. | San Diego

“Love, love, love Marissa’s!”

Kathy F. | Carlsbad

“My favorite thing to make in the mornings is Pan Tostada con Marissa’s y Guacamole… there’s nothing like it!”

Get in touch:

Buffy Summers
1630 Revello Drive, Sunnydale, CA

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“Cooking is like love. It should be entered into with no abandon, or not at all.”

Harriet Van Horne