3 Salsa Recipes to Dip Into This Summer


In certain ways, chips are solitary creatures, incomplete until their fateful dunk into the right dip. Our line of stone ground tortilla chips, Las Fortunitas, is no exception. These lightly salted beauties, love company and play well with even the thickest of guacamoles. So with the summer barbeque season in full swing, we offer you three companions to the lonely chip—one mild, one medium, and one bold (intensely bold). May your chips find their match.

Let’s dive in.

The Mild


For our version of the mango salsa, we opted for adding both fresh and roasted jalapeno peppers, to ensure a depth of both flavor and texture. To keep this version mild, remove the seeds and veins from the inside of your jalapenos, or leave them in to enjoy some extra heat.


  • 2 large mangoes diced

  • 1 jalapeno diced

  • 1 jalapeno roasted and diced

  • 1 cup cherry tomatoes diced

  • 2 tbsp red onion finely chopped

  • 1 tbsp cilantro

  • 1 lime juiced

  • Salt and pepper to taste


This mango salsa requires no more assembly than a quick toss of ingredients, but it can also be easily turned into a thick puree with just a few pulses in a food processor. Look for firm, slightly unripe mangoes if you fancy the traditional pico style variation (for the added tartness and crunch), or opt for ripe mangoes if making the puree. 

Store in airtight container, refrigerated for up to one week.

The Medium

What brings this variation of yet another avocado salsa to life is the serrano pepper. Smaller, but more potent than the popular jalapeno, serrano peppers help add an extra kick of heat to this otherwise tempered salsa. Likewise, tomatillos add a delicious tang not found in red tomatoes, along with providing a beautiful green hue.


  • 4 roasted serrano peppers

  • 1 roasted jalapeno pepper

  • 2 tomatillos

  • ½ cup cilantro

  • 1 large avocado

  • 2 roasted garlic cloves

  • 1 tbsp extra virgin olive oil

  • ½ lime juiced

  • Salt and pepper to taste


Begin by roasting the garlic and peppers until they become soft. Next, boil your tomatillos until they become soft and darken in color—you will know when they are done when froth begins to form near the surface of your pot. 

Add the roasted garlic cloves, peppers, cilantro, olive oil, and drained tomatillos to a food processor or high powered blender, and combine. Next add the juice of half a lime and one large avocado, continue blending (stopping to scrape the sides of your food processor or blender as needed) until a thick paste begins to form. Taste, season, mix and re-taste until your taste buds are content.  

Serve immediately or cover the surface with cling film and store in the refrigerator for up to two days.  

The Bold:


Habaneros. Roasted habaneros, need we say more? These tiny peppers are known for their intense heat, but underneath that they boast a distinctive flavor. So, we chose to play down the supporting cast of ingredients in order to let these fiery veggies shine through. 


  • 3 roasted habanero peppers

  • 2 large tomatoes

  • 2 large roasted garlic cloves

  • ½ lime juiced

  • ¼ cup red onion

  • ¼ cup cilantro

  • ¼ cup water

  • 1 tbsp extra virgin olive oil

  • Salt and pepper to taste


Once the habanero peppers and garlic are roasted, add all ingredients to a food processor or high-powered blender and pulse until combined. Ensure that no large chunks of tomato or garlic remain. Season to taste—carefully! Like with our other salsas, we suggesting tasting with the help of a few chips since they themselves are lightly salted. 

Serve immediately or store in an airtight container, refrigerated for up to one week.


Remember to pick up a bag of our Las Fortunitas stone ground tortilla chips at your local Costco!

— Best Express Staff

Carolina Diaz