Just add chips.
with which to wash them down. I take this moment to apologize to my coworkers, but it was for you, dear reader, that I endured their scorn. I needed their level heads to rightfully judge the bowls of tomatoes and onions and chiles in front of them.
I came away victorious, with a clear favorite, but there were several that we liked for various reasons, which I'll outline below. But first, the fine print:We chose only jarred, shelf-stable tomato salsas that were labeled "mild" by the manufacturer—nothing from the refrigerated section, though there are good options out there should you decide to seek them out.
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