This dip is the perfect addition to any party.

1 (12-ounce) can stewed
tomatoes with juice
4 to 6 cloves garlic
3 whole fresh jalapenos
1 whole medium white onion
2 to 3 tablespoons chopped fresh cilantro
4 to 6 fresh Roma tomatoes
Kosher salt
Fresh ground pepper
1/2 lime, juiced

Puree stewed tomato juice only, garlic
and 2 jalapenos in a blender or processor.
Finely chop the onion, 1 jalapeno,
2 to 3 tablespoons of cilantro
and 4 to 6 Roma tomatoes.
Roughly chop the stewed tomatoes.
Mix all these ingredients in a large bowl.
Season with kosher salt,
fresh ground pepper and lime juice.

1 1/2 pounds ground beef
1 large chopped onion
1 or 2 chopped jalapenos
1 tablespoon freshly chopped garlic
Salt and pepper
2 pounds velveta cheese, cubed
1 can cream of mushroom soup
1/4 cup whole milk
Tortilla chips

Cook the ground beef, onion, jalapenos,
garlic and dash of salt and pepper.
Drain excess fat in a small bowl.
Add the beef mixture to crockpot
and put on medium setting.
Keep hot.

Add cubes of cheese, cream of
mushroom soup and milk and stir.
Next add 2 cups of the salsa
mixture to the cheese mixture.
Can be kept warm for
1/2 hour or longer.
Serve with chips.