Cilantro Salsa and Cheese dip

I developed this recipe recently because while I love restaurant salsa I've really never enjoyed any that I've bought. I wanted an easy alternative to spending $20 for a meal at a Mexican restaurant and then filling up on the free chips and salsa.

Cilantro Salsa

Ingredients:

1/4 c. minced onion

1-2 small cloves garlic

1 c. chopped lightly packed cilantro

2 c. seeded chopped tomatoes

1/4 c. minced pickled jalapenos

1-2 tbsp. pickled jalapeno juice (to taste)

Finely mince the onion and jalapenos. For a less spicy version you can seed or partially seed the jalapenos first. Crush the garlic into a paste, I like to use a garlic press and put it through twice. Toss everything together and serve with tortilla chips.

To do this in a food processor, pulse the onion and jalapenos separately from the tomatoes and the cilantro. You also need to make sure that the tomatoes are fully seeded or the seeds will be chopped and taste a little bitter.

This will last for a long time in the fridge, I have also frozen it before, it loses some of its color but still tastes great.

Cheese Dip

Ingredients:

1 1/1 c. shredded cheese (I used "fiesta blend")

1/4 c. milk

1/4 c. sour cream

1 tsp. chicken bouillon

hot sauce or minced jalapenos (optional)

Stir together all ingredients but hot sauce or jalapenos. Microwave on high 30 seconds at a time until fully melted. Stir in hot sauce or jalapenos to taste and serve with tortilla chips.

Add a can of refried beans, some ground beef with taco seasoning and a few corn tortillas for an easy supper.