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Pico de Gallo (Beak of Rooster) Yield: 4-6 Servings Ingredients 6 ripe Tomatoes, cored, seeds removed and diced (Roma preferred) ½ Red Onion, diced 1/2 Jalapeño or Serrano, de-seeded, minced 1 bunch Cilantro, washed and rough chopped (half used for

Chicken Tinga Servings:  3 (10-12 Tacos) Ingredients 1 tablespoon olive oil 1⁄2 onion, peeled and diced 3 cloves garlic, peeled and minced 1–2 chipotle peppers in adobo sauce, diced (these are spicy hot peppers) *1⁄2 teaspoon cumin, ground *1⁄2 teaspoon