Salsa - work in progress

1 medium/small jalapeño, diced
1 pepper (green, orange, red, yellow-whatever makes you happy), diced
2 cloves of garlic, put through the garlic press
1 lemon (just the juice)
1 can (28 ounces) diced tomatoes
1 tube (4.5 ounces) tomato paste
1/4 - 1/2 cup red onion, diced
1/4 cup white distilled vinegar
1/2 tsp cumin
2 tsp salt
Fresh ground black pepper

Everything goes into a sauce pan. Make sure you stir well at the start to incorporate the tomato paste. You want to bring this to a nice simmer and let it simmer for about 45 minutes. Stir occasionally-be sure to use a rubber finger around the edges to get all that rich tomato goodness in the salsa.

GORP

2 cups crunchy corn bran
1 cup peanuts
1 cup M&Ms
1/2 cup sunflower seeds
1/2 cup raisins

Hidden Valley Ranch Oyster Crackers

12 to 16 ounces plain oyster crackers

1 package Hidden Valley Ranch buttermilk recipe original ranch salad dressing mix

1/4 teaspoon lemon pepper

1/2 to 1 teaspoon dill weed

1/4 teaspoon garlic powder

3/4 to 1 cup salad oil

Combine dressing mix and oil. Add dill weed, garlic powder and lemon pepper. Pour over crackers and stir to coat. Place in a warm oven (275 degrees) for 15 to 20 minutes, stirring after first 10 minutes.

Recipe from Hidden Valley