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Astoria NY 11103



Popular Pairings Include:

  • Oysters

  • Pizza

  • The perfect condiment for your favorite sandwich

  • Shrimp Cocktail

  • The ideal dipping sauce for french fries, mozzarella sticks, vegetable crudite, popcorn shrimp, tortilla chips and more


Baked Chi-Cho Drumsticks

Ingredients (Serving 4 people)

  • 8 organic chicken drum sticks

  • 8 oz. of Chi-Cho Sauce

  • 4 cloves of garlic

  • 1 cup of flour

  1. After washing your organic chicken drum sticks, you are to place them in a resalable freezer bag. Place the drumsticks, 6oz. of Chi-Cho Sauce, 4-cloves of garlic and the 1-cup of flour into a resalable freezer bag.

  2. Gently rotate the bag in your hands until all chicken pieces are thoroughly covered, then let sit for 1 hour.

  3. Preheat your oven to 425 degrees.

  4. Remove all marinated pieces from the bag, place on baking sheet and into the oven for 45 minutes or until completely cooked.

  5. Once completely cooked, remove the baking sheet from the oven and the pieces to a plate.

  6. Drizzle the remaining 2 ounces of Chi-Cho Sauce over the drumsticks 


Grilled Chi-Cho Sea Bass

Ingredients (Serving 6 people)

  • 6 oz. of Chi-Cho Sauce

  • lemon pepper to taste

  • sea salt to taste

  • 2 pounds sea bass

  • 3 tablespoons butter

  • 2 large cloves garlic, chopped

  • 1 tablespoon chopped Italian flat leaf parsley

  • 1 1/2 tablespoons extra virgin olive oil

  1. Place the sea bass in a bowl with 6 oz. of Chi-Cho Sauce and let sit for 30 minutes

  2. Preheat grill to high heat.

  3. In a small saucepan over medium heat, melt the butter with the chopped garlic and parsley. Remove from heat when the butter has melted, and set aside.

  4. Lightly oil grill grate with butter mixture . Grill the fish for 7 minutes or until easily flaked with a fork. For additional flavor drizzle with more Chi-Cho Sauce before serving.


Chi-Cho Turkey Chili

Ingredients (Serving 6 people) 

  • 7 oz. of Chi-Cho Sauce

  • 3 tablespoons vegetable oil, divided

  • 1 1/2 pounds ground turkey

  • 1 teaspoon ground coriander

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 tablespoons tomato paste

  • 14.5 oz. can beef broth

  • 14.5 oz can crushed tomatoes, or coarsely chopped tomatoes packed in puree

  • 1 medium onion, finely chopped

  • 1 green bell pepper, diced

  • 3 medium zucchini, halved lengthwise and sliced

  • 1 bunch green onions, chopped

  • 1 cup sour cream

  • 1 cup shredded cheddar cheese

  1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, increase stirring with a wooden spoon to break apart as much as possible. Season with coriander, black pepper, salt and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

  2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add Chi-Cho Sauce, tomatoes, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

  3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

  4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

  5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.


Chi-Cho Fried Rice

Ingredients (Serves 8 people)

  • 3 oz. Chi-Cho Sauce

  • 2 cups enriched white rice

  • 4 cups water

  • 2/3 cup chopped baby carrots

  • 1/2 cup frozen green peas

  • 2 tablespoons vegetable oil

  1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

  2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

  3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in Chi-Cho Sauce, and toss rice to coat evenly.