Texas Rattlesnake Salsa

Salsa Base: Chop the below ingredients in a food processor. Just throw as much as you can in the processor, and hit spin. Add it all to a bowl and mix together until it is all completed. 2 cans Del Monte Diced Jalapeno & Onion Tomatoes…Don’t Drain. (Regular diced or stewed tomatoes will work but they’re not as good) ½ white onion 2/3 Cup cilantro 1 clove garlic 2 fat jalapenos 2 tbsp red wine vinegar ½ fresh squeezed limejuice 1 ½ tsp olive oil Salt to taste Additions to the Salsa Base Once the salsa base is finished, add the below items to the base. Don’t even try to put these into a food processor. 1 Avocado, chopped into small squares 1 15 oz. Can black eye peas, drained 1 11 oz. Can of corn, drained ½ lb. Of Roma Tomatoes, coarsely chopped

Rye Bread Dip

1 ½ cups Mayo 16 oz. Sour Cream 1 tbsp Dill Weed 1 pkg. Dried beef 2 tbsp diced onion Mix ALL ingredients- make sure to cut up beef. Let sit overnight or at least a few hours before serving. Serve with rye bread.