Salsa savant Cesar Sanchez started out making roasted pepper salsas for friends at cookouts in McKinney, Texas, and we can't get enough. We're thrilled to carry the newest star from his Pasaporte line of "destination" salsas. We'll take this trip anytime!
tip of the tongue
Cesar suggests enjoying this salsa with chicharron (pork rinds), so make sure to grab a bag of Olive Oil-Fried Pork Skins from Bacon's Heir. Try a little as a marinade for fish tacos! Or, even easier, set out a jar with blue corn chip nachos and watch it disappear.
TRY IT ON A DOG: THE CHIPS AND SALSA HOT HOT HOT DOG
Hot dog, indeed. Turn up the A/C by piling on Tortilleria Mi Nina White Corn Tortilla Chips, Zukali Aji Pepper Salsa and a few Lemon Bird Preserves Pickled Padron Peppers. Feel free to use your favorite taco-inspired toppings like avocado, grated cheese or cilantro.
Dig this dog? Try one of our other indie topping combos.
SPORTS ILLUSTRATED SAYS...
Roasted tomato and fresh tomato, tomato juice, onion, water, cilantro, lime juice from concentrate, expeller pressed canola oil, garlic, serrano pepper, sea salt, smoked paprika, aji panca powder, spices. Comes in a 16 oz jar.