It is sweet summertime and you know what that means! Lazy days at the beach, backyard BBQs and tortilla chips and salsa galore. At least, if your last name is Marasek.
I went to school in Texas, and Sailor Man and I lived in a border town for a year.
We have had our fair share of authentic Mexican food, but we have yet to find a salsa we enjoy more than our own recipe. What’s ironic is that before I met Sailor Man he thought honey BBQ wings from b-dubs were hot. 😂 Now he puts hot sauce on everything – proof a man can change his ways (jk.Love ya, Ang).
While it took us awhile to concoct the perfect salsa recipe, it took me even longer to find the perfect tortilla chip (I call ’em “taco” chips) to pair with the salsa. Lo and behold, I stumbled upon Late July Tortilla Chips at Food Lion, here in Norfolk. Once I tasted these, I haven’t looked back; they’re my one and only.
I am excited to try their other flavors. They make varieties like sriracha fresca, buffalo queso, jalapeno lime, nacho chipotle and bacon habanero. What sets them apart from other tortilla chip brands is their dedication to using quality and non GMO ingredients, that are free of pesticides and artificial ingredients.
Marasek Salsa Recipe
- 2 (14.5oz) cans of Hunt’s diced tomatoes with basil, oregano and garlic
- 1 (10oz) can of Rotel (We use hot, but feel free to use mild or original variety)
- 1/4 cup fresh cilantro, finely chopped (you can substitute 1 tsp dried cilantro if you don’t have fresh)
- 1 jalapeno, seeded and finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp chili powder
- pinch of granulated sugar
Combine all ingredients in the bowl of a food processor, fitted with the blade attachment and pulse until desired consistency. Enjoy with your favorite Late July tortilla chips!