Tortilla chips and salsa are a food combination which should always be safe for those of us with celiac disease, but which sadly often aren’t. I’ve run into tortilla chips that actually include flour in their ingredients. Even if they don’t, some of them are processed on production lines with wheat-containing products and are cross-contaminated. In restaurants, fresh tortilla chips are often fried in the same fryer as gluten containing dishes. It’s not terribly difficult finding a gluten free tortilla chip, but normal care must still be taken.
The same thing is true with salsa. And just because a product is a higher end product does not automatically mean it’s safe. I remember picking up an expensive fresh salsa refrigerated in the produce section and discovering it included wheat flour in its ingredients. There are, however, quite a few salsas that are gluten free and safe. Over the years since our diagnosis our family has gradually drifted toward Mrs. Renfro’s.
Mrs. Renfro’s salsas are all gluten free (at least every one I’ve ever purchased). They have a broad variety as well. My daughter generally likes the peach salsa (and I see they have a pineapple salsa now, so I’ll have to find that one for her). My son likes the jalapeno green salsa, especially on eggs. I like them all, but particularly enjoy their habanero salsa.
As far as the ghost pepper salsa pictured in this post? Yes, I’ve bought it a number of times and do recommend it. I enjoy its flavor and its heat, at least in moderation. Sometimes very hot foods can become unpleasantly bitter, but Mrs. Renfro’s Ghost Pepper Salsa does not suffer from that flaw. However, it is quite hot. If you don’t enjoy foods at that end of the spectrum, stick to their milder salsas.