Cilantro Salsa
1 can Mexican rotel, drain most of it
1 can whole peeled tomatoes, drain most of it ( I use about 4 -5 good, fresh tomatoes, but the canned ones taste fine too.)
1 garlic clove (pressed)
1 tsp. onion salt
Put all of that in blender and mix together
Then add:
3 stalks green onion
2 Tbsp. fresh cilantro
Blend in blender until just mixed together.
Makes 3 cups.

This does great in Tupperware in the fridge as long as it lasts. It is one of those recipes that is better the next day. Nathan and I eat it like this a lot:

Black Bean Salad
1 can of black beans (drained and rinsed)
lettuce of choice (enough to fill each bowl)
1 Tbl ranch dressing
baked tortilla chips
1/8-1/4 cup cilantro salsa

layer ingredients in bowl and crumble chips on top. It isn’t tough or fancy, but it is filling. It makes a GREAT quick-lunch or late dinner.

ENJOY!!!