Chip Magnet Salsa | Mouthwatering and delicious non-GMO chips, salsa and relishes in many unique flavors.
Cornstar relish

Relish the thought

We're bringing relish back. Our relishes are so tasty, you'll want to make things just to use them. You thought relish was something your grandma made? Think again. Our relish is so hip, so cool, so fresh; so, try it!

Top Dog relish

Top Dog

After years of mixing pickle relish with hot peppers, we decided to go ahead and put it all in one jar. Fantastic hot dogs, brats, burgers, even better in chicken salad or deviled eggs.

Corn Star relish

Corn Star

Sweet corn, red bell peppers, onion, and Serrano pepper all mixed up in a sweet brine. It's better than your grandma's.

Hell's Bells relish

Hell's Bells

An exclamation of surprise. For example, “We mixed a bunch of sweet red peppers with onions & serrano pepper, then we boiled it in sugar & vinegar until it was a sticky, sweet, condiment. After it cooled off, we put it on our sub sandwich & Hell’s Bells! It was delicious.” This relish is good for so much more than sub sandwiches, though: put it on your pizza, mix it with sour cream to make a sweet & tangy dip, or top your deviled eggs with it. It’s gonna become your go to. No surprise there.

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Featured Recipe!


We like to clean out our refer when we make chili, and if you are anything like us, you have a lot of half-empty jars in there. Here's our rule of thumb; if the jar is less than half-full, and the thought of putting it in chili doesn't gross you out, toss it in the pot! We have used pickles, olives, mustard and of course, Chip Magnet® Salsa. Here's the "starting from scratch" recipe for all of you chili purists.

  • 2 pounds grass fed ground beef and/or chopped steak, or really, any meat of your choice (hey, vegetarians, leave the meat out completely).
  • 32 oz of your favorite Chip Magnet® Salsa (we love Black Bean, Garlcious, or Hades)
  • 16 oz Chip Magnet® Corn Star, drained or not, up to you
  • 28 oz canned tomatoes (you guys know we love Muir Glen Organic Tomatoes)
  • 6 oz tomato paste (Muir Glen, again)
  • 2 large cloves garlic, minced
  • 1 large onion, diced
  • 1 envelope dry ranch dressing (optional, but super yummy)

Brown your meat. Drain about half the grease. Season with salt and pepper, chili powder, cayenne pepper and garlic powder. Add remaining ingredients and simmer for at least an hour. Top individual bowls with sour cream, cheddar cheese and green onions. If you want to add macaroni, don't worry. We won't tell.