Dilution: N/A INGREDIENTS:

• 6 pieces of chicken lollypops
• 2 oz of Orange and Chile de Arbol Frios Salsa
• 50 gr of chopped celery
• 50 gr of chopped onion
• 1 chopped garlic clove

For the dip:

• 1⁄2 a bar of cream cheese (you can replace it with 2 oz of Ranch, Blue Cheese or Cesar dressing)
• 3.5 oz of Orange and Chile de Arbol Frios Salsa

PREPARATION METHOD  

• Marinate the lollypops in a wok with Frios Salsa for 2 hours or more. Fry the lollypops with onion, garlic and celery for 10 minutes approximately over medium heat until they are golden brown, when they’re ready leave on the side.
• For the Dip, mix in a processor, blender or manually cream cheese (you can replace it with dressing) with Frios Salsas, salt, pepper and a hint of garlic powder.

TIP: At the end, you can add pre-heated Frios Salsa to make them juicier. Remember that if you fry the lollypops, you must add the sauce after.

Dilution: N/A INGREDIENTS:

• 35 oz of medium shrimps
• The quantity desired of salt and pepper
• 2 pieces of whipped egg
• 3 cups of Panko (Japanese breadcrumb)
• 1 1⁄4 cup of coconut or avocado oil (or whichever you like)
• 3 oz of Mango Pineapple Habanero Frios Salsa
• 1 tablespoon of lemon juice
• 1 piece of lemon (peel)
• 1/6 cup of thinly sliced red onion
• 10 cilantro leaves

PREPARATION METHOD  

• Season the shrimps with salt and pepper.
• Cover them with flour, whipped egg and Panko. Fry the shrimps in hot oil and let them cook.
• Mix the Frios Salsa with lemon juice, lemon peel, red onion and cilantro leaves.
• Serve the fried shrimps with the sauce on the side.

TIP: You can make this recipe with any Frios Salsas.