Over the Moon Side Dishes with Holmes-Made Salsa

May 12, 2020 | Recipes

Spice up your Memorial Day side dishes with Holmes-Made Salsa products!  Tricia (owner of Holmes-Made Salsa) created a summer tradition making salsa from garden-fresh produce.  Chef Alli created four new side dishes with Holmes-Made Salsa's Smoky Cowboy Mustard, Cowboy Candy Relish, Sand Plum Fruit Spread, and Garlic Dill Pickles.  These recipes are over the moon and will be the first to go at any summer cookout!

Watch Chef Alli and Tricia Holmes (owner of Holmes-Made Salsa) cook up these recipes! 


Shop Holmes-Made Salsa products on  Holmes-Made Salsa's shop site or find Holmes-Made Salsa at the Wichita Farmers' Market!



Saucy Skillet Beans 

6 slices bacon, cooked and chopped

1/2 lb. lean ground beef 

1 small onion, diced

1 green bell pepper, seeds, and membranes removed, diced 

1/4 tsp. each ground cloves and red pepper flakes

2/3 cup BBQ sauce

2 Tbs. cider vinegar

1-2 Tbs. Holmes-Made Smoky Mustard 

1 cup chicken broth

1-2 Tbs. Holmes-Made Sand Plum Fruit Spread 

1 Tbs. molasses

2 cans pinto beans, 15 oz. each, drained and rinsed

Kosher salt and freshly ground black pepper, to taste 


In a large cast-iron skillet over medium-high heat, cook the ground beef with the onion, bell peppers, and spices until the vegetables are softened and the ground beef is cooked throughout; stir in the cooked bacon. 

Add the BBQ sauce, vinegar, mustard, fruit spread, broth, molasses, and beans; bring to a simmer and cook for an additional 10-15 minutes, stirring occasionally. Season the beans to taste with salt and pepper; serve warm from the skillet.


**If you prefer your beans more on the spicy side, stir in some Holmes-Made Cowboy Candy, to taste 

Bacon Jalapeño Corn Salad 

3 c. frozen sweet corn, thawed 

2 cans shoepeg corn, 11 oz. each, well-drained 

12 slices bacon, cooked and chopped 

1-2 Tbs. Holmes-Made Cowboy Candy, or to taste 



2/3 cup mayonnaise

Zest of 1 lime 

Juice of 3 limes

3 cloves garlic, crushed 

2 tsp. chili powder

kosher salt and freshly ground black pepper

1 Tbs. chopped cilantro, as garnish 


In a large bowl, combine all salad ingredients, tossing gently to combine. 

Place the dressing ingredients into a jar or dressing cruet; shake to combine well. Pour the prepared dressing over the salad, tossing again. Garnish with cilantro and serve. 

Dill Pickle Potato Salad 

6 cups red potatoes, skins-on, cut into 1-inch chunks, cooked until tender, cooled 

6 hard-boiled eggs, peeled and sliced

1/2 cup chopped Holmes-Made Garlic 

Dill Pickles 



1 Tbs. Holmes-Made Smoky Mustard 

1 Tbs. Holmes-Made Sand Plum Fruit Spread 

1 1/2 cups mayonnaise 

1 Tbs. dill pickle juice 

Kosher salt and freshly ground black pepper, to taste 


Holmes-Made Garlic Dill Pickles, as garnish 

dried dill weed, as garnish 


Place the potatoes, hard-boiled eggs, and chopped dill pickles into a large mixing bowl. 

In a smaller bowl, whisk together the mayonnaise, mustard, fruit spread, and pickle juice; season to taste with salt and pepper.


Pour the dressing over the ingredients in the mixing bowl, gently tossing to combine. Garnish the salad with the pickles and dill weed; refrigerate or serve immediately.

Spicy-Smokey Deviled Eggs 

12 hardboiled eggs, cut lengthwise in half

5-8 Tbs. mayonnaise, or to taste 

1-2 Tbs. Holmes-Made Smokey Mustard 

Holmes-Made Cowboy Candy, to taste 

Kosher salt and pepper, to taste


Place the yolks of the hard-boiled eggs into the bowl of the food processor. Add 5-6 Tbs. mayo, smokey mustard, and Cowboy Candy to eggs pulsing to combine. Add more mayo as needed to make the deviled egg filling a nice, creamy consistency, processing until smooth. Season to taste with salt and pepper, adding more mustard and cowboy candy, to taste, processing the filling until smooth. 

Place the prepared filling into a piping bag that is fitted with a large star tip; pipe the filling into the hard-boiled egg whites. If desired, garnish each one with a sprinkle of cowboy candy. 


*If preferred, you can simply spoon the prepared filling into the hard-boiled egg whites. Or, place the filling into a large gallon bag, cutting off one corner; pipe the filling into the hard-boiled egg whites, as desired.