summer fruit salsa 003


Chico’s Pico Summer Fruit Salsa with Cinnamon Tortilla Chips

Wow!  Have we got something so yummy!  Fresh fruit salsa made with our mango papaya served with warm homemade cinnamon tortilla chips. This vibrant fruit salsa will be the invited guest at every party!

 You will need:

1 cup Chico’s Pico Mango Papaya Salsa

1 kiwi peeled and diced small

6 large strawberries diced small

1/2 banana diced

Gently mix all ingredients together and chill.

Cinnamon Tortilla Chips:

8 whole wheat tortillas

cinnamon sugar

Spray each tortilla on one side with spray butter then sprinkle with cinnamon sugar.  Cut into 4 pieces.  Bake at 350 degrees for 10 minutes.  Serve warm cinnamon tortilla chips with summer fruit salsa.



Chico's Pico Corn and Black Bean SaladChico’s Pico Corn & Black Bean Salad

Everyone will love this simple, tasty dish. Take to a party or keep a batch in the fridge.  Perfect for grilled chicken or fish.

You will need:

15 ounce can of corn

15 can of black beans

2 Tbs. of Chico’s Pico Mild Salsa

1/3 cup balsamic vinaigrette

1/2 small red onion

1 ear of fresh corn cut from the cob

1/2 lime-juiced

few sprigs of fresh cilantro

Drain and rinse black beans.  Drain corn. Place in large salad bowl.  Finely dice red onion and chop cilantro.  Add to corn and black bean mix.  Stir together Chico’s Pico Mild Salsa, balsamic vinaigrette and lime juice.  Toss with corn and black bean mix.  Top with fresh corn.  Serve chilled with grilled seafood, chicken or as a side dish.




chicken marinated 001The Best Marinated Chicken from Chico’s Pico Salsa

Easy and muy delicioso! Just a few simple ingredients combined together create this wonderful marinade and sauce. Delicate flavors of citrus and ginger with our Chico’s Hot Salsa will never let chicken be boring ever again!

You will need:

3 lbs.chicken bone-in with skin drumsticks or thighs or combinations of both
1/3 cup low sodium soy sauce
1/3 cup honey
3 tbs. fresh peeled grated ginger
3 tsp. sesame oil
2 clove fresh chopped garlic
1 tsp black pepper
2 tbs. orange juice
1/2 cup Chico’s Pico Hot Salsa

Place all ingredients except chicken in a 13×9 broiler proof baking dish. Whisk to combine.

Lay chicken in a single layer in the marinade and turn to coat. Cover and refrigerate 12 to 24 hours. Make certain to turn the chicken once during the marinating process.

Remove chicken from the refrigerator and let sit for 30 minutes at room temperature.

Heat oven to 475 degrees. Turn all pieces of chicken to skin side up. Bake for 45 minutes uncovered until chicken starts to turn dark brown. Increase heat to broil and continue cooking until skin is crispy~about 3 to 5 minutes. Cooking time may vary.

Serve with remaining marinade drizzled over chicken or on the side.



The Best Queso Dip from Chico’s Pico Salsa

“YUM!” That may be the only way to describe our Queso dip. That’s why we had to call it “The Best Queso Dip from Chico’s Pico Salsa.” Warm and tasty with a little kick from our Hot Chico’s. Once you dip you may just call it “Yum! Queso Dip from Chico’s Pico Salsa.”

You will need:

1 Tbs. vegetable oil or canola oil
1/3 cup chopped onion
1 serrano or jalapeno pepper seeded and chopped
12 oz. American Cheese ~ white or yellow
4 oz. pepper jack cheese
1/3 to 1/2 cup half and half or whole milk
1/3 cup Chico’s Pico Hot Salsa
small bunch of fresh cilantro chopped

Shred both types of cheese and set aside.

Heat oil in a sauce pan. Cook onion and serrano pepper until softened. Reduce heat to medium low.

Add shredded cheese and 1/4 of the half and half. Stir until the cheese is almost melted. Add the Chico’s Pico Hot Salsa and cilantro. Add the half and half slowly while stirring until desired consistency reached.

Serve with chips or warm tortillas.



Chico’s Pico Pork Carnitas

Is there anything that can beat super flavorful slow cooked Pork Carnitas? Of course not! Chico’s Pico puts our own spin on this traditional Mexcian dish with our Hot or Mild Salsa and orange juice. Our Chico’s Pico Pork Carnitas are super tasty and versatile for eggs  to enchiladas.

You will need:

3 pounds pork butt
1/2 cup orange juice
2/3 cup Chico’s Pico Hot or Mild Salsa
3 cups water
2 teaspoons salt

Cut pork butt into 3 inch strips. In a large pot mix Chico’s Pico Salsa, orange juice, water and salt. Add the pork strips. Bring to a boil. Reduce heat and simmer on low for 2 hours uncovered. Do not touch or turn the meat.

After 2 hours turn the heat up to medium high. Continue to cook until all the liquid has evaporated and the pork fat has rendered. This step should be about 45 minutes depending on your stove. Stir the pork several times to ensure that none of the pieces are sticking to the bottom. When the pork has browned on both sides it is ready.

Perfect for tortillas, tacos, eggs or burritos.



Chico’s Pico Loco Love Dip

Wonderfully flavorful and easy~Chico’s Pico Loco Love Dip will be one of your favorite go to appetizers when entertaining.









You will need:


8 oz. Cream Cheese softened

1/4 cup Chico’s Pico Hot Salsa

1/2 teaspoon Cayenne Pepper

1/8 teaspoon White Pepper

1 teaspoon Minced Garlic

1/4 teaspoon Chopped Fresh or Dried Tarragon

1 teaspoon Chopped Fresh Cilantro

1/4 teaspoon Salt

Juice from 1/2 Lime for 2 key limes

Mix all ingredients in a food processor until smooth. Can increase salt to taste. Cayenne pepper may be increased to 1 teaspoon depending on desired heat level. Chill Loco Love Dip for at least 2 hours or over night. Top with fresh chives or chopped avocado. Serve with tortilla chips and crackers.

*If using heart-shaped mold~spray heart-shaped mold with Pam and line with Saran Wrap. Fill with Loco Love Dip and smooth top with a butter knife. Tap heart shaped mold to release air and help dip settle. Chill two hours or over night. Unwrap Saran Wrap from the top and invert mold onto a serving plate. Top with chives or chopped avocado. Serve with tortilla chips or crackers.


Chico’s Pico Curried Turkey Salad

Not sure what to do with left over Thanksgiving turkey? Try our delicious Chico’s Pico Curried Turkey Salad made with our Mango Papaya Salsa. Just the right amount of curry and ginger with crunchy cashews~absolutely currylicious!

You will need:

2 cups cooked chopped Turkey breast or 2 Chicken breasts (bite size pieces)
1 stalk of Celery chopped
1/4 cup Golden Seedless Raisins
1/3 cup Chico’s Pico Mango Papaya Salsa
1/3 cup Roasted Salted Cashews/Cashew pieces
1/3 cup Mayonnaise
1 tsp. Curry powder
1/2 tsp. Cayenne pepper
1/4 tsp. Ground Ginger
Salt & Pepper to taste

For the dressing stir together mayonnaise, curry powder, cayenne pepper and ground ginger until smooth. Add the dressing to to the turkey with the celery and raisins. Mix well. Gently add the Chico’s Pico Mango Papaya Salsa. Salt & pepper to taste. Chill. Prior to serving add in or garnish with the roasted cashews.



 Chico’s Pico Cranberry Salsa

Chico’s Pico Cranberry Salsa is kicking up the holidays! Subtle heat from our Hot Salsa mixed with fresh tart cranberries add fabulous flavor to your Thanksgiving Turkey or Brie Cheese. One bite of Chico’s Pico Cranberry Salsa and you will never go back to cran in the can!


You will need:

4 cups Fresh cranberries

1 cup Sugar

1 cup Water

3/4 cup Chico’s Pico Hot Salsa

Wash fresh cranberries thoroughly and set aside. In a medium sauce pan mix water and sugar. Bring to a boil while stirring constantly. Make sure sugar is dissolved. Add fresh cranberries and return to a boil. Reduce heat and simmer 10 to 15 minutes allowing sauce to thicken and cranberries will start to burst. Use a spatula to scrape bottom of sauce pan while simmering so sauce does not burn. Remove from heat. Allow sauce to cool down somewhat before adding the Chico’s Pico Hot Salsa. Fold in gently. Can be served warm or cold. Perfect for turkey, chicken, pork chops or tenderloin. Wonderful with brie or cream cheese and crackers.


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