Homemade Salsa

INGREDIENTS:

• 4 cans (28 ounce) diced tomatoes (fresh works even better!)
  
• 1 can (28 ounce) tomato sauce
• 2 tablespoons minced garlic (3 if you really like garlic)
• 2 bunches fresh cilantro
• 3 chili peppers
• 6 jalapenos (for "medium" salsa, de-seed 3 of the jalapenos)
• 1 sweet onion
• salt and pepper, to taste

DIRECTIONS:

1. Cut and de-seed jalapenos and peppers. Pulse jalapenos, peppers and onion in processor.
2. Add tomatoes and tomato sauce and pulse in processor.
3. Cut stems off of cilantro. Add cilantro, garlic, and salt and pepper to mix and pulse to desired consistency.

Side notes:

• I have a small food processor, so I have to pulse small amounts at a time and add them to a big bowl.
  
• This recipe makes a lot of salsa! Be ready to give some away or bring some to a party.
  
• There is not an exact science to this recipe so it's hard to mess it up!
  

Buffalo Chicken Dip

INGREDIENTS:

• 1 cup Ranch dressing (or Blue Cheese)

• 2 (10 ounce) cans chunk chicken

• 3/4 cup "Texas Pete" Buffalo Style Chicken Wing BBQ Sauce


• 1- 1/2 cups shredded cheddar cheese


• 1 bunch celery, cleaned and cut into 4" pieces


• crackers or tortilla chips
• 2 (8 ounce) packages cream cheese

DIRECTIONS:

• Heat chicken and buffalo sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle with remaining cheese. Cover and cook on low setting until hot and bubbly. Serve with celery sticks and crackers or tortilla chips.