This salsa recipe makes a big batch.  I usually half this recipe for myself.  You can make the salsa milder by removing the pepper seeds.  Likewise, to add heat, leave the seeds in.  Either way, it’ll taste great!

Recipe type: Snack
  • 2 Jalapeños, cut up in halves or thirds, with seeds intact
  • 2 Jalapeños, cut up with no seeds or membrane inside
  • 1 bunch Cilantro
  • 2 cans Rotel tomatoes
  • 2 15-oz. cans or 1 large can tomatoes
  • Chicken Bouillon to taste
  • Vinegar
  1. Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
  2. Add all of the tomatoes and blend until it becomes a liquid consistency.
  3. Add the Chicken bouillon to taste (~ 1-2 tablespoons is good).
  4. Add ~ ¼ cup of plain vinegar (to taste).
  5. Add ½ chopped small onion

Cheddar Biscuits

  • 2 cups Bisquick baking mix
  • 1-¾ cups finely shredded cheddar cheese
  • 2/3 cups milk
  • 2 Tbsp butter, melted & divided
  • ¼ tsp garlic powder
  • ½ tsp fine parsley flakes
  1. Preheat oven to 450 degrees.
  2. Combine baking mix, 1 cup of the cheddar cheese, milk, and half of the melted butter in a medium bowl.
  3. Mix by hand until well combined.
  4. Place lumps of the dough on a pan.
  5. Sprinkle the parsley over the top of the dough.
  6. Sprinkle remaining cheese over top the dough.
  7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown.
  8. Combine remaining butter with garlic powder and brush it over the top of the biscuits as soon as it comes out of the oven.