The Aztecs dominated central and southern Mexico from the 14th to the 16th century. Cooking was a very important part of their lives. They would experiment using various combinations of vegetables and fruits. They are the creators of the sun-dried and smoked jalapeño called Chipotle. This is one of the most delightful peppers in the world.

Our first salsa is made with an authentic Aztec recipe. Our company is one of the first to introduce commercially, these authentic Chipotle peppers to the US. Our line of products consist of different variations of flavors, but always following authentic methods of cooking and combining vegetables that the ancient Aztecs and Mayan used.

You will taste the difference when you try them. We're sure you will love them. Try them in some of our favorite recipes in the section below.

History

It has been more than 90 years since my family began making Chipotle salsa. When I was growing up some 35 years ago, I was taught how to make this salsa and I have continued making it through out my life.

It was common to hear from my friends that it was a delicious salsa and that I should market it. One day, out of the blue, a lady called to ask me a favor. "Carlos: I tried your wonderful salsa. I really enjoyed it and I was thinking it would be a perfect gift for my best customers. Would you be so kind to prepare some for me?" I said: "Sure! How much do you want?"

"Well, 200 jars."

"What?" I thought! "It's too much for one cook." Every batch was taking me approximately five hours due to the extensive process it takes to produce the salsa. She said: "Just give me the price, and I'll call you next week." I thought, "I won't do it in my kitchen, it's a lot of salsa to make." But the love for challenges that I have as an entrepreneur encouraged me begin small production batches and test marketing.

The fantastic acceptance of my first Chipotle Salsa drove me to develop other products, visit plants, stores, food shows, sampling… it was incredible what I was experiencing…a huge success in sales.

Today, our objective is to provide the finest products with the most unique home made flavors that we can find in the remote places of the old continents.

~Carlos Salinas
President & Founder of Salsa Xochitl

Certified Organic & Kosher Tortilla Chips

Ever heard the expression "Can't get any better than this"? Well it has! We are proud to carry two ALL Organic styles of chips, White & Blue Corn. Not only will your taste buds thank you, your body will LOVE you. USDA certified Organic and as always Kosher.

Try all of our flavors of corn chips!

Organic White
Tortilla Chips

Organic Blue
Tortilla Chips

Traditional Tortilla Chips

You can never go wrong with the original, and traditional Xochitl Chips; Non-Salted and Salted. Both are thin, crispy, natural and Kosher. Use them in a Nacho dish, pair them with our famous salsas or eat them right out of the bag. These two have great flavor of their own.

Try all of our flavors of corn chips!

Salted
Tortilla Chips

Unsalted
Tortilla Chips

Flavored Tortilla Chips

Here is a line of chips we created for those of you who want a little EXTRA flavor out of life. We've got Louisiana inspired Cajun, subtly bold Garlic, and perfectly spiced Picositos con Limon (spicy with a hint of lime). Go ahead and savor your flavor.

Try all of our flavors of corn chips!

Picositos Con Limon
Tortilla Chips

Garlic Flavored
Tortilla Chips

Cajun Style
Tortilla Chips

Holiday Inspired Tortilla Chips

Here at Xochitl we pride on producing quality products the entire family can enjoy. So for the holidays remember to include our famous chips and salsas. Try spooking up your party menu with our Halloween inspired style and welcoming your guest with colorful Xmas totopos de maiz.

Try all of our flavors of corn chips!

Halloween Inspired
Tortilla Chips

Holiday Inspired
Tortilla Chips

Asada Verde Salsa

Fresh fire roasted Jalapenos, fresh roasted green Tomatillos, fresh roasted Onions combined with Cilantro and Garlic gives this unique and delicious salsa the very authentic flavor that you can find in any Mexican kitchen.

Try Xochitl Asada Verde Salsa in

Original Green Xochitl Enchiladas

Ingredients

1 lb of boneless chicken breasts or 3 breast halves
1 clove garlic, chopped
½ onion, chopped
1 carrot, chopped
1 cup of Mexican style cream or cream cheese combined with sour cream
3 cups shredded Manchego or Mozarrella cheese
½ jar Xochitl Verde Salsa (hot, medium, or mild)
Corn tortilla,enchilada size
Corn Oil

Directions

Cook chicken with garlic, onion, and carrot. Cool and shred chicken.

In a separate pan, heat the Asada Verde until bubbling.

Soften the corn tortillas in a hot, oiled skillet, for about 4 seconds, and then drain on paper towels.

Spoon shredded chicken onto corn tortillas, and roll up. Place in a baking dish. Pour the Asada Verde sauce over the rolled up tortillas, and top them with the shredded cheese.

Bake at 350° for about 25 minutes or until hot and bubbly, and the cheese is melted. Pour the Mexican crema over the enchiladas, and top with chopped onions if desired.

Beverage suggestion: Negra Modelo beer

Chipotle Salsa

Prepared from a very Old recipe, blending Sun dried, Smoke Chipotle peppers, Natural Herbs, Spices and one of the World's finest Extra Virgin Cold Press Olive Oils, creating a fantastically unique and delicious flavor.

Try Xochitl Chipotle Salsa in

Chicken Atla-Xo

Ingredients

4 skinless and boneless chicken breast halves
1 clove of garlic, chopped
½ onion, chopped
½ carrot, chopped
1 cup Xochitl Chipotle Original
1 cup of chicken broth
8oz. package cream cheese, softened
¼ cup dairy sour cream
1 lb sliced mushrooms
Salt and pepper to taste

Directions

Sauté the chicken in oil, with garlic, onion, and carrot, until chicken is cooked. Set aside.

Boil or sauté the mushrooms until soft.

In a separate pot, combine the softened cream cheese, sour cream, Xochitl Chipotle Salsa, and chicken broth. Heat and stir gently until everything is perfectly homogenized. If you prefer a hotter flavor add more Chipotle Salsa.

Add the cooked chicken mixture and mushrooms to the sauce and mix. Cover the pot and simmer gently for 10 minutes.

Serves 4
Serve with bread, white rice, or tortillas

Beverage suggestion: white wine

Habanero Salsa

Prepared from an authentic Mayan recipe, blending the delisious Fire Roasted Habanero Peppers, Roasted Onions and Spices.

Great with Hamburgers, Hot Dogs, Steaks, Chicken, Tamales, Tacos, Quesadillas and Soups.

Try Xochitl Stone Ground Salsa in

Stone Ground Salsa Chicken

Ingredients

1 lb boneless Tilapia fillets
¼ cup lime juice
Salt & pepper
1 medium avocado
1 cup grape tomatoes
2 cups shredded lettuce or cabbage for garnish
Chopped pineapples (grilled or raw)
Pre-made tostadas shells

Directions

Arrange Tilapia in a bowl and season with salt and pepper.

Combine lime juice and olive oil in a separate bowl then pour over Tilapia.

Heat grill to medium-low heat and brush rack with olive oil to prevent sticking.

Place Tilapia fillets on grill rack and let cook on each side for about 3 mins. or until cooked through.

Shred Fish with fork and top tortillas with fish, Xochitl’s Habanero Salsa, pineapples (roasted or raw), tomato slices, lettuce, and avocado.

Drizzle lime Juice over all.

Serves 4
Serve with bread, rice

Beverage suggestion: margarita

Stone Ground

This is made using chunky fire roasted tomatoes, Chile de Arbol and Jalapenos. Made Molcajete style, a stone ground process used in the ancient Aztec world and currently still use in Mexican kitchens.A fresh and authentic flavor.

Try Xochitl Stone Ground Salsa in

Stone Ground Salsa Chicken

Ingredients

4 skinless chicken breast halves
4 tsp taco seasoning mix
1 cup of Xochitl Stone Ground Salsa
1 cup of shredded cheddar cheese
2 tbsp of sour cream

Directions

Preheat oven to 375° F.

Place chicken breast in a light greased 9x13inch baking dish. Sprinkle taco seasoning on both sides of chicken breast and pour Xochitl Stone Ground Salsaover all.

Bake at 375° F for 25 to 35 min or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese and continue baking for an additional 3-5 min or until cheese is melted and bubbly.

Top with Sour Cream if desired and serve.

Serves 4
Serve with bread, white rice, or tortillas

Beverage Suggestion: white wine

Salsa for Kids

Kids love salsa as much as we do, that is why we created Xochitl For Kids! This is a unique salsa made with nutritional ingredients, fresh vegetables and a hint of the delicious Chipotle pepper. Great with Xochitl Chips, quesadillas, chicken, fish and tacos.

Try Xochitl Stone Ground Salsa in

Stone Ground Salsa Chicken

Ingredients

30 Breaded Frozen Fish Sticks
½ cup vegetable oil
10 corn tortillas
½ lb finely shredded red cabbage
¾ cup of tartar sauce
¾ cup of Xochitl Salsa for Kids

Directions

Preheat oven to 400° F.

Arrange fish sticks in a single layer on baking sheet and bake for 20 mins. or until crisp or golden brown.

Remove from heat and cut into thirds.

Heat Vegetable oil in a skillet over Medium heat. Fry tortillas until soft. Drain on paper towel.

Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and Xochitl Salsa for Kids.

Beverage suggestion: horchata or juice

Chipotle Queso Dip

A unique combination of All Natural/Organic delicious Chipotle Peppers and the highest quality of Aged Cheddar Cheese. Trans Fats Free and No Artificial flavors or Colors.

Try Xochitl Chipotle Queso Dip in

Sincronizadas Xochitl

Ingredients

8 flour tortillas
Xochitl Chipotle Queso Dip (hot, medium, or mild)
4 slices of Mozzarella cheese
4 slices of ham or turkey
Butter

Directions

Melt butter in skillet, and soften the tortillas on each side.
Spread Xochitl Chipotle Queso Dip on one side. Layer one slice of ham and one slice of cheese on top of queso.
Top with another tortilla (as in a sandwich).
Cook both sides until the tortilla is lightly browned.
Cut each sincronizada in six pieces as an appetizer, or cut in half for a light dinner.

Beverage suggestion: Modelo Especial beer

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Xochitl, Inc.
Irving, Texas
T. (214) 800 3551
Fax.(214) 800 3547
info@salsaxochitl.com