Ever have that craving for a dish that's herbaceous yet not loaded with polyunsaturated fat? Try salsa bonanza. Salsa bonanza takes a lot of preparation, so set a few hours aside... This dish was first introduced on Lobster Can Be Fun in 2000. Usually made with brine shrimp, salsa bonanza gets new life when made with the awesome power of salsa. You may want to make a triple serving size!First, set the burner to low heat.
Roast the salsa like you're on a cooking show. (NEVER add too much!)
Next, drain the pan and then mix in lobster.
Next, bring the chicken to a sizzle like there's no tomorrow.
Add the ketchup with a whisk.
Drain the pan and then mix in garlic.
Let simmer, adding water as necessary until brown.
Man, cooking sure is boring! Did you know that salsa is fat-free? That's so stupid!
This dish is best served cold, with tequila. Watch those claws!
