Salsa de Chicharrón

I try to always have a steady supply of chicharrón in my pantry for guests, and you can bet it will always have a place on my charcuterie boards, because it goes perfectly with cheeses and spreads. Cooking the crackling inside the salsa soaks up the amazing flavor of the salsa and softens it to a crisp-tender texture. Feel free to pair this with a side of radishes for extra brightness if you need it.