Do you buy salsa for the chips or chips for the salsa?
A question we grapple with when Tostitos reshapes their corn tortilla chips or when a flavor like pineapple-mango salsa jumps at you from the shelves and you think this could satisfy the sweet craving instead of pint of B&J’s. Well, whatever your reason for indulging and whether chips or salsa is the focal point, this super simple recipe will make any chip, breakfast taco, eggs, avocado toast or other dish that much zingier.
1 pint diced tomatoes (I used grape in this instance.)
handful of cilantro
1 lime squeezed
2 white onion rings diced. 1/4″ thick
Additions: corn (sweet or fresh), jalapenos, mango, pineapple, garlic, red onion
If you want to serve this cold, place in the fridge for at least 45 minutes.
Prep the ingredients:
- Dice the tomatoes into teeny bits.
- Add the cilantro–as much or as little as you like.
- Chop the onion.
- Add the lime!
- Throw in any additions. In this instance it was corn.
- Mix, chill in the fridge
Enjoy making the salsa!
Now guacamole is an entirely different story. Everything revolves around the guac. The vessel/scooper does not matter as long as the guac is consumed…and usually at an alarming rate.