Mango Chicken Stir Fry

Mango Chicken Stir Fry

Adapted from Cooking Classy



16 oz Chica de Gallo mango pineapple salsa, divided

3/4 cup low-sodium chicken broth (substitute vegetable broth for vegan option)

1/3 cup low-sodium soy sauce

1 teaspoon sesame oil

1 tablespoon cornstarch

1 pound chicken breasts, cubed (omit or substitute tempeh or tofu for vegan option)

1 1/2 tablespoon vegetable oil

2 1/2 cup broccoli florets, broken up into bite-size pieces

1 1/2 cup chopped carrots

1 bell pepper, seeded and roughly chopped

1 cup yellow onion, chopped

1 tablespoon fresh ginger, peeled and minced

1 1/2 cup sugar snap peas

1 1/2 cup mushrooms, sliced

3 garlic cloves, minced

Brown rice for serving

1. In a blender, combine 1 cup Chica de Gallo mango pineapple salsa, chicken broth, soy sauce, and sesame oil. Pulse until smooth. Measure out 1/2 cup for marinade. Pour the rest of the mixture in a small bowl and whisk in cornstarch.

2. Cube chicken. Pour marinade over chicken and marinate in the refrigerator for 10-15 minutes.

3. Chop or mince vegetables as indicated above.

4. Heat vegetable oil in a wok or high-walled pan over medium-high heat. Remove chicken from marinade and add chicken to wok. Cook chicken for about 3 minutes, or until halfway cooked through. Add in broccoli, carrots, bell pepper, onion, and ginger. Cook for 4 minutes, tossing occasionally. Add in snap peas, mushrooms, and garlic. Cook for 2 minutes. Whisk soy sauce mixture and add to wok. Cook for 2 minutes, or until sauce has thickened, tossing frequently.

5. Serve hot with rice. Garnish with mango pineapple salsa. 

Mango Pineapple Cranberry Chutney


1 cup Fresh Cranberries

1/2 cup Chica de Gallo Mango Pineapple Salsa

1/3 cup Water

1/4 cup Sugar


Rinse cranberries and remove stems. Combine all ingredients in saucepan. Bring to a boil and then simmer for 10 to 15 minutes or until all cranberries have popped and sauce has thickened. Cool before serving and refrigerate any leftovers.

See more HERE

Barbecue-esque Chicken Legs

While you can cook meat in Chica de Gallo's salsa without any additions, we made these chicken legs in a tomato-based concoction. It almost tastes like barbecue sauce and, well, chicken. The legs are served on top of veggies and rice, but you can eat them on their own or get creative.

Barbecue-esque Chicken Legs

1.5 lb -  Chicken Legs

16 oz - Chica de Gallo Medium Salsa Fresca

1/4 cup + 2 tbsp - Olive Oil

6 oz - Tomato Paste

3-4 dashes - Worcestershire Sauce

Preheat oven to 375*F. Combine Chica de Gallo Medium Salsa Fresca, 1/4 cup olive oil, tomato paste, and Worcestershire sauce in a bowl. Heat an ovenproof skillet with 2 tbps olive oil on medium-high. Add chicken and sear on both sides until golden brown (6-8 minutes). Cover chicken with sauce and bake for 25-30 min or until internal temperature is 165*F.

Mary's Queso Recipe

Mary of Alex's Ugly Sauce is our guest blogger. She shares her fabulous take on Kerbey queso. Check out for more info and store list. Enjoy!

NOTES: For dairy, High Lawn milk and cream, Organic Valley Grass milk cheddar, and Green Valley Organics cream cheese were used. All items are available at Whole Foods Market in Hingham; check your local Whole Foods Market for availability. Arrowroot starch works better than tapioca starch with this recipe, as tapioca starch will break with addition of acidic ingredients. With arrowroot you can safely add acidic ingredients, but be very careful not to cook it too long. Too much heat will break the arrowroot's thickening power BUT it is easily repaired by adding another slurry at lower heat, EVEN IF YOU'VE ALREADY MELTED IN THE CHEESE!

In Austin, TX, there is a restaurant called Kerbey Lane Cafe. They make the best queso blanco, which they serve with a generous scoop of guacamole. Delicious. This dip was inspired by that fantastic queso, and made using almost all locally produced ingredients, including dairy from happy grass fed cows.

1 cup + 1 Tbsp whole milk, divided
1 cup cream
1 Tbsp arrowroot starch
8 oz. cheddar cheese, grated
4 oz. cream cheese, preferably one with no stabilizers
Salt to taste
Alex's Ugly Sauce to taste - I used about 1 Tbsp Original and 2 Tsp Habanero, but for a less spicy dip, 1 - 2 tsp Cayano will be a crowd pleaser
Chica de Gallo Medium Salsa, drained
Chica de Gallo Guacamole

First, warm 1 cup milk and 1 cup cream in a saucepan in the stovetop until steaming. While they are warming, whisk together 1 Tbsp arrowroot with 1 Tbsp cold milk in a small bowl. While whisking, pour arrowroot slurry into heated milk and cream mixture. Continue whisking over medium heat until thickened, then remove from heat. Cooking arrowroot for too long makes it thin back out! If this happens to you, don't toss it. Just try again with another slurry and don't heat it as long. You can
even fix it after the cheese is added, if it breaks late in the process.

Off heat, add grated cheddar and cream cheese. Whisk until melted and thoroughly combined. Add a pinch of salt and plenty of Alex's Ugly Sauce to taste. Stir in half of your strained salsa.

To serve, put dip in a bowl. Don't fill it up all the way. Add a scoop of guacamole in the center of the bowl, and some more salsa around the mound of guacamole. Serve with roasted sweet potatoes, chips, or warmed corn tortillas for dipping. Enjoy!

Pan Seared Ravioli with Mango-Sweet Potato Sauce

With winter here, it's time for something on the heartier side. Pan seared ravioli will fill your belly and warm you up in no time. You will get a healthy dose of vitamin C with the mango-sweet potato sauce.

1 cup chopped sweet potato (about 1 large sweet potato)

3/4 cup Chica de Gallo mango pineapple salsa (plus some for garnish)

1/2 cup whole milk

2 tbsp olive oil

2 tbsp dark brown sugar

1 tbsp butter

Salt and pepper to taste

1 package of ravioli

Mango-Sweet Potato Sauce

Wash, peel, and cube sweet potato. Cover in water and boil in saucepan for 20 minutes or until soft. Drain sweet potatoes and put in blender. Add mango pineapple salsa, milk, olive oil, and brown sugar to blender. Pulse until thoroughly blended. Serve hot. Cover and refrigerate leftovers for up to a week.

Pan Seared Ravoli

Cook ravioli according to your favorite recipe or package instructions (We used butternut squash triangoli in the above picture and it was delicious). Drain ravioli very well. In a heavy pan, melt 1 tbsp butter. Heat drained ravioli for 3 minutes on each side or until browned. Serve with mango-sweet potato sauce and garnish with mango pineapple salsa.

Carolina Reaper Challenge

After a long day of making guacamole, we did what everyone does and took the Carolina Reaper Challenge. (That's what everyone does, right?)

The Carolina Reaper is the world's hottest pepper, clocking in at 1,569,300 Scoville Heat Units on average.* Our friends at Neighborhood Farms provided us with a handful of these beauties. We used a few to make a small batch of super hot salsa (limited quantities available this weekend at the Somerville Farmers' Market), and kept the rest for the ensuing silliness.

Please enjoy this video of Amanda and Travis absolutely owning the Carolina Reaper Challenge. All we can say is thank goodness for ice cream. And kids, don't try this at home.

Thanks to our videographers, Roz and Corey.

*Wikipedia, as of 12/10/2014.

Mango Pineapple Cranberry Chutney

mango pineapple cranberry chutney.jpg

Cranberry sauce is a holiday staple, which means it can be a bit boring. Transform your traditional cranberry sauce with Chica de Gallo's Mango Pineapple Salsa. The result is a sweet and savory cranberry chutney perfect for topping the holiday turkey (or Tofurkey) and spreading on the day-after sandwiches.

Mango Pineapple Cranberry Chutney

1 cup Fresh Cranberries

1/2 cup Chica de Gallo Mango Pineapple Salsa

1/3 cup Water

1/4 cup Sugar

Rinse cranberries and remove stems. Combine all ingredients in saucepan. Bring to a boil and then simmer for 10 - 15 minutes or until all cranberries have popped and sauce has thickened. Cool before serving and refrigerate any leftovers.

Thai Peanut Sauce with Medium Salsa Fresca

The flavors and heat of Chica de Gallo's salsas play well with Thai cuisine. The fresh cilantro and lime juice brighten up a traditional peanut sauce. Use this sauce on the protein of your choice. Great for dipping, too!

Thai Peanut Sauce with Medium Salsa Fresca

1/2 cup Smooth Peanut Butter

8 oz Chica de Gallo Medium Salsa Fresca (substitute Mild Salsa Fresca or Ghost Pepper Salsa to vary heat)

3 oz Coconut Milk

1 oz Fresh Lime Juice

Combine all ingredients in a blender. Refrigerate unused portion.

If you're feeling adventurous, try adding any of the following ingredients. Start small and add to taste. Fish sauce, soy sauce, coconut soda, sriracha sauce, red pepper flakes, agave nectar, fresh ginger, hoisin sauce