Sometimes you just crave something crunchy. And salty.
A bag of Que Pasa Carnival tortilla chips checks both boxes and one more—it’s a visual treat. It’s true, we do eat with our eyes. The mixed bag also eliminates the inevitable dilemma in the grocery aisle as you stand there debating between blue, red, or yellow corn—here, you get all three.
Chips this vibrant deserve an equally colourful salsa. Since I’ve never really liked salsa in a jar, I whipped up some at home. Easy, and adaptable to your tastes and what you have on hand.
My elder son said it was more of a “salad” than a “salsa”. But, that’s how I like it (the resemblance to “sauce” is what I don’t like about the grocery store offerings) . This on the other hand, tasted very fresh.
Despite its chunky texture, everyone else seems to like it too, because it all vanished.
So, here is how I made Salad Salsa:
- Chop tomates, yellow pepper, cilantro
- Add lime juice, tabasco sauce, freshly ground salt and pepper
Que Pasa (here)