Ann's Thick'n Chunky salsa in a big handled 3.85 kg jug for nachos, burritos, quesadillas, tacos and grilled chicken plates.
Ann's comes in a sturdy dark red jug with a moulded handle and a white cap, the thick sauce filling it to the top. The white front label is busy and cheerful: ripe tomatoes and a green pepper on the vine, a red swoosh shaped like a sombrero brim, Ann's in blue script, Salsa Thick'n Chunky in English and Arabic, and a yellow heat badge marked MED beside a small thermometer scale. The net weight reads 8.5 lb, or 3.85 kg. In the gallery the jug stands behind a board of tortilla chips loaded with beans and melted cheese, and next to soft tacos filled with grilled chicken and fresh chopped salsa. As general background, salsa simply means sauce in Spanish, and tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, though not in Mexico itself. A thick, chunky salsa typically stays put on a chip instead of dripping. Commonly, Tex-Mex kitchens ladle it over nachos and into burritos, cafes spoon it beside quesadillas and eggs, and grill counters use it as a topping for chicken and jacket potatoes. Scoop with a clean ladle, recap the jug, and refrigerate it after opening.
