There are two types of people: those who eat salsa with corn chips and those who eat salsa with almost everything.
I always have at least two or three jars of salsa stocked in my cabinet, often Green Mountain Gringo in its medium, hot, and roasted garlic varieties. Mexican dishes are obvious matches (burritos, enchiladas, tacos) but I also love a splash of salsa in rice, salads, pastas, and potatoes. It’s a good substitute for fresh tomatoes and is helpful for added spice.
Another benefit of this brand of salsa is that its packaging is a glass Mason jar. I wash the jars, remove the labels and re-use them for canning or storing dried beans or other supplies in the pantry.
