Tostitos chips pair well with a variety of salsas, including a simple mango salsa made with 1/3 cup homemade or jarred chunky salsa with 1 diced mango, 1/4 cup chopped onion and 1/4 cup chopped cilantro. Combine the ingredients in a serving bowl, and serve immediately with Tostitos.
To make a large batch of restaurant-style salsa to serve with Tostitos, dump a 28-ounce can of whole tomatoes into a food processor along with 2 cans diced tomatoes with green chilies. Add 1/4 cup chopped onion, 1 clove minced garlic, 1 sliced jalapeño, 1/4 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon cumin, 1/2 cup fresh cilantro and the juice from 1/2 lime. Pulse the ingredients together until the salsa reaches the desired consistency. Transfer the salsa to a serving bowl, and refrigerate it for one hour or longer to allow the flavors to combine.
Alternatively, make a chunkier fresh salsa by chopping 1 pound of ripe plum tomatoes and placing them in a bowl. Add 1/4 cup chopped onion, 3 tablespoons chopped cilantro, 2 teaspoons minced jalapeño, 1 minced clove of garlic and 1 1/2 teaspoons freshly squeezed lime juice. Stir the mixture gently to combine all of the ingredients, and season it with approximately 3/4 teaspoon kosher salt. Cover the bowl with plastic wrap, and refrigerate the salsa until serving it. When stored in the refrigerator, this fresh salsa keeps for as long as five days.