Chips and Salsa

I'm interested in hearing your favorite store-bought brands for this essential snack combo. My personal favorites are locally-produced Del Rey tortilla chips (crunchy-but-won't-break-your-teeth, non-greasy, and a nice hearty flavor) and Tostitos Brand Salsa (hot variety). It has the promised heat, not too thick or too thin, and enough onion and peppers to satisfy.

This time of year, I'll take whatever chips I can get quick, because they're always gone quickly when I'm making salsa. The Del Rio's are good. Need a nice thick crunchy chip.

I have five of the seven pints of my famous thick-sweet tomatillo salsa (made with homegrown tomatillos -- pick 'em riper than supermercados supply them, that's the secret) left, and they'll be gone soon.

Next up: roasted tomato-garlic-chipotle salsa. The tomatoes are just coming ripe in bunches (previously it was onesies-twosies), and I'm ready for some red goodness.

I'm a fan of El Ranchero chips (salted) and Herdez Salsa (hot)... That is unless I"m eating El Ranchero's with homemade guac or salsa.

I know it will not be the same without your homegrown produce, but Joel I would appreciate recipes. I have been experimenting with homemade salsas, mostly of the pico de gallo variety so far, and want to try some others.

I like the Frontera Chipotle Salsa. It's overpriced and it's too runny, but I love the smoky flavor. I'm also fond of the mango salsa they sell at Costco -- I can't recall the brand name but it's in large plastic jars in the refrigerated section. It's a little sweet for chips, but it makes a lovely accent to roast chicken or pork or even some kinds of fish.