Fresh Garden Salsa

3 medium fresh tomatoes, coarsely chopped
2-3 jalapeno peppers, chopped
6 cloves of garlic, chopped
1 bunch of fresh cilantro
9 medium fresh tomatoes, finely diced
2 large white onions, finely diced
3 medium green onions, finely diced
4 yellow or wax peppers, finely chopped
1 1/2 t salt
1/4 cup white or rose wine vinegar (optional)
1-2 tsp oregano (optional)
2 T olive oil (optional)

Place the first 4 ingredients in your food processor or blender and process until pureed. Prepare all of the remaining ingredients as indicated. In a large mixing bowl, combine all of the ingredients including the first mixture. The salsa will be very chunky and thick. If you desire more liquid you can add a cup of V-8 picante juice. Keep in mind that the mixture will juice up for the next couple of hours. Cover with plastic kitchen wrap and chill until serving. Makes about a gallon.

Hot Artichoke Dip

1 1/2 cup mayo
3 oz Kraft Parma cheese
1 small can chopped green chilies
1 small bottle artichoke hearts
1/2 tsp seasoning salt

Mix together. Bake at 425 degrees for 20 minutes.

Homemade Guacamole

I got this recipe from a Guatemalan woman so it is very authentic and yummy!

Ingredients:
3 ripe avocados
½ medium onion, chopped well
1 Tbsp. lemon juice
1-2 cloves garlic
1 Tbsp. salt
1 Tbsp. paprika

Mix all ingredients in bowl with fork. Taste. Add more salt and/or paprika if desired. Serve with tortilla chips or on tacos, enchiladas or burritos.

Steak Marinade - for 2 steaks - Recipe from McCormick/Schilling

1/4 cup soy sauce
1/4 cup olive oil
1 teaspoon Lemon and Pepper Seasoning Salt
1 teaspoon Garlic Powder

Marinade steaks in ziplock bag 2-3 hours or for a stronger flavor overnight. Broil or grill to your liking, enjoy!

Note - Blaine and the kids don't like to eat steak unless it has been marinated because they think it's flavorless. In fact, there is no need for steak sauce when you use this recipe.