Fusion Salsa with Tortilla Chips

Kitchen + Dining

Fusion Salsa with Tortilla Chips

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Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4-6


  • ½ small purple onion, peeled, quartered
  • 2 cloves garlic, peeled
  • ½ cup fresh cilantro leaves, stems removed
  • ½ canned chipotle chile (more or less to taste)
  • ¼ teaspoon kosher salt
  • 6 large plum tomatoes, cored, seeded, cut in half
  • 6 ounces baked corn or flour tortilla chips

How to Make Fresh Tomato Fusion Salsa

Place all ingredients in the order listed, except the chips, in the FusionBlade™ Digital Blender and pulse just until chunky, 3 to 4 times. Avoid over-mixing. Chill for 1 hour to allow flavors to marry. Serve with crispy baked corn or flour tortillas.

  • For Mango Pineapple Salsa
    Omit 2 tomatoes and the chipotle chile. Add 1 cup mango chunks, 1/2 cup pineapple chunks, 1/2 seeded jalapeño pepper and 1 pitted avocado, quartered.
    Pulse just 2-3 times until chunky.

  • For Smoky Hot Salsa
    Increase the chipotle chilies to 1-2, according to taste. Add 1-2 teaspoons chipotle sauce, according to taste. 
    Pulse as directed.