Michelle’s Bar & Grill
Salsa Recipe

• One 303 can of Tomato sauce
• Two fresh jalapenos- minced ( amount varies according to desired heat level)
• One garlic clove- minced
• ¼ medium red onion- diced
• Fresh Cilantro- minced ( amount varies according to desired flavor level)
• tsp. salt
• ½ tsp. black pepper

Add lemon or lime to taste

Chalo's
"Grandma" Sopa

• 12 oz. thin spaghetti
• ½ cup chopped onions 8 oz. tomato sauce
• 4 oz. water
• 3 tbsp. olive oil
• Garlic salt
• Salt
• White pepper to taste
• Shredded goat cheese

Sauté spaghetti & chopped onion in olive oil until spaghetti browns, then add tomato sauce and water, let simmer 15 minutes until noodles are soft, then add seasoning to taste. Sprinkle with shredded goat cheese & let melt. Serve as a side dish.

Casa Mañana
Secret Salsa Verde

This is great on eggs, as a marinade, or as a dip.

• 1 lb. tomatillos, husked and rinsed
• 1 clove fresh garlic ¼ medium onion ¼ jalapeño chile, with seeds
• 1 tsp. kosher salt
• 4 sprigs fresh cilantro
• Fresh black pepper to taste

Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain. Puree the garlic, onion, jalapeño, salt and pepper in a blender until smooth. 
Add the tomatillos and cilantro sprigs and puree until smooth.

• Yield: About 3 cups

El Charro
Hot Jalapeño Salsa

• 5 jalapeño peppers
• 2 tomatoes
• 1 onion Garlic powder
• Salt Fajita seasoning

Dice jalapeños, tomatoes, and onion, mix together. Add each: a dash of garlic powder, dash of salt, and a dash of fajita seasoning to your taste (and you have a hell of a salsa!).