^Well, "chips & salsa" should be a food group unto itself.
I prefer pico de gallo, where it’s small chunks and not so liquid-y.
I make it myself--took NINE YEARS to get it the way Hubby likes it. But everyone in the college Spanish class I had absolutely loved it at show-and-tell. Classmates asked how a gringa could make it so well, and the teacher (from Chilé) took the leftovers home to show his wife “how to make it right.” I’m sure that went over well.