Add chopped red pepper to blender and blend until the pepper becomes a paste.
In a large bowl, add all remaining ingredients (other than chips). Pour pepper paste over and mix until thoroughly combined. For best results, chill for up to 1 hour before serving.
If you want to give this sweet-and-spicy salsa a smokier flavor, cut the red pepper in half, deseed, place the pepper skin side up on a baking sheet lined with parchment paper, and place into a 450ºF degree oven for 25 minutes or until the skins are wrinkled and lightly charred.
Add roasted pepper to blender and continue the remaining steps.
