This post is sponsored by Tostitos. Thank you for supporting the blog when I work with brands I love!
Just look at this beauty in a bowl.
I’m so excited for the coming week and our Cinco de Mayo celebration — tacos, guacamole, tequila and now a bright, fruity salsa.
If you’ve followed this blog for a while, you know fruit salsas have been a longtime obsession. I have many recipes for different fruit salsas because I love the sweet-meets-savory contrast. Eddie and I almost always include some version of fruit salsa on taco night.
I partnered with Tostitos for this post because they’re offering a limited-time Cantina Thin and Crispy Sopapilla chip — cinnamon-sugar sopapilla in chip form. It’s the perfect party excuse for Cinco de Mayo.
When I first heard the flavor I wondered if they’d be too sweet for a savory pairing. After trying them, I was pleasantly surprised: they’re thin and crispy with just a light dusting of cinnamon sugar that doesn’t overpower. The result is a chip that works beautifully with fruit salsa.
If cinnamon sugar isn’t your thing, Tostitos’ Cantina Thin and Crispy chips are a favorite and pair just as well with fruit salsa. We also love the Tostitos restaurant-style salsa when we skip the chopping. Both chips work with fruit salsas — it just depends on your mood.
Now about the passionfruit: I adore its tart-sweet flavor, which makes it ideal for a fruit salsa. For this version I mixed passionfruit with strawberries and mango, added diced sweet onion and jalapeño for balance, plus lime, cilantro, salt and pepper. It’s bright, fresh and spoonable — honestly delicious on its own.
You can serve this in a big bowl for sharing, or make cute individual portions by scooping the salsa into hollowed Campari tomatoes or even into cleaned passionfruit halves for a festive presentation.
Passionfruit Strawberry Salsa
Pin Recipe
Ingredients
- 6 passionfruits, juices and seeds scraped out
- 1 jalapeño pepper, seeded and diced
- ½ pound strawberries, diced
- ½ mango, diced
- ¼ sweet onion, diced
- ¼ cup chopped fresh cilantro
- 2 limes, juiced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Optional: a few Campari tomatoes, sliced and insides scraped out
- Tostitos Cantina Thin and Crispy Sopapilla Chips
Instructions
- Combine all ingredients in a bowl and stir gently to combine. Taste and adjust seasoning if needed. Letting the salsa sit about 30 minutes helps the flavors meld.
- If desired, scoop the salsa into hollowed passionfruit halves or Campari tomatoes for cute single-serve portions. Serve with chips.
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Plus, all the margaritas, of course!