Sauce mexican tomato based salsa

Spoon it over tacos, burritos or quesadillas, or serve it as a dip with tortilla crisps. It also works alongside grilled vegetables, fish or eggs.

Yes. Stir it into a pan of beans or mince and simmer for about 10 minutes, or spoon it over eggs and cook until they are set. Add it towards the end if you want its fresh tomato flavour to stay bright.

Keep it covered in the fridge and use it within about five days; use a clean spoon each time. Unopened shelf-stable salsa can stay in a cool, dry cupboard until opened.

You can, but thawed salsa often turns watery and loses its fresh texture. Freeze it in small portions for up to about three months and use it in cooked dishes such as chilli or bean stew.

Look for the chilli level described on the jar and check the ingredients: jalapeño and other chillies bring heat, while tomato, onion and lime give a milder balance. A chunky salsa suits dipping; a smoother one is easier to spoon over food.

Drain off some liquid through a sieve, or simmer the salsa in a small pan until excess water evaporates. For a quick dip, stir in mashed avocado or finely chopped onion.

Most jarred salsa is ready to eat, so you can serve it straight from the fridge. Heating it is optional; simmer it briefly if you want a warmer, deeper flavour.