Sponsored by Heaven & Earth
One of the things most of us struggle with over Passover is what we like to call the SNACK ATTACK!
There are so many snacks around the house, but nothing quit hits the spot, so we keep eating until something “does the trick.”
Well, we’re happy to say that with Heaven and Earth’s new Grain Free Tortilla Chips, it’s no longer a struggle, and we are here for it!
The chips come in three amazing flavors; Sea Salt, Chili Lime, and Sweet BBQ, so there’s something for every taste bud out there.
They’re grain free, made from better-for-you cassava, and come in both a large family-size bag, and smaller snack-size bags.
Serve them with a side of guacamole and salsa for an amazing appetizer, or grab them and take them with you on a Chol Hamoed day trip!
We asked none other than Sina Mizrahi to create 3 salsa recipes that pair perfectly with these chips, and all we can say is, she delivered.
The combo between these flavor-packed chips, Sina’s insanely delicious salsa recipes, and a side of Haddar’s fresh and creamy guacamole, guarantees that you won’t need any other snack this year.
Pineapple and Pom Salsa
Yields 4 servings
I love that hint of sweetness pineapple adds to salsa. Once you take one bite, any reservations you have of combining fruits and vegetables will dissipate and you will keep going in for more. And more. The pomegranate adds a nice pop of color and fruitiness.
Ingredients:
1 large, ripe tomato, finely diced
1 cup finely diced pineapple
1/4 cup finely diced red onion
1/4 cup chopped cilantro leaves
1/4 cup pomegranate arils
1/4 teaspoon salt
Juice and zest of 1/2 lime
Directions:
1. Combine ingredients in a bowl. Toss and serve with guacamole and tortilla chips.
Roasted Jalapeño Salsa
Yields 4 servings
The roasted jalapeños are the stars here. They add heat and texture and tbh they deserve to be doubled. So, so good in each scoop.
Ingredients:
3 jalapeños
1 large, ripe tomato, finely diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro leaves
1 tablespoon extra-virgin olive oil
Juice from 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
1. Heat oven to broil. Place jalapeños on baking sheet. Broil for 2 to 3 minutes per side until all sides are charred.
2. Transfer to a small saucepan and cover to trap steam. Cool and peel. Roughly chop roasted jalapeños.
3. In a bowl, combine remaining ingredients. Toss and serve with guacamole and tortilla chips.
Classic Salsa
Yields 4 servings
The first time I saw Tuscanini’s canned cherry tomatoes, I thought they were pure genius! Cherry tomatoes tend to be sweeter, and they work perfectly in this classic salsa. It has just the right amount of piquant and a perfect blend of flavors. I suggest adding a bit of cumin when it’s not Passover for that extra something.
Ingredients:
15-ounce can Tuscanini cherry tomatoes
1/2 cup parsley leaves
1/4 large onion
1/2 jalapeño
1 clove garlic
juice from 2 limes
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
1. In a small chopper, combine all ingredients and blend until smooth but still chunky.
2. Taste and adjust seasoning. Serve with guacamole and tortilla chips.
