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.

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