David's Quick & Easy Salsa Recipe

Time: 15 minutes

For hotter salsa, use hot Rotel, hot green chiles, and the seeds from the peppers.

For milder salsa, use medium Rotel & medium green chiles, and remove the seeds from the peppers.


1 can (14.5-oz) diced or petite diced tomatoes

1 can (10-oz) Rotel (hot)

1 can (8-oz) tomato sauce

1 can (4-oz) Hatch diced green chiles (hot)

1 jalapeño pepper, diced

1 Fresno pepper, diced (alternatively, use a Serrano pepper or a 2nd jalapeño pepper)

⅓ cup cilantro, roughly chopped

juice of ½ lime

½ white onion, diced

½ red onion, diced

⅛ tsp. ground cumin

½ Tbsp. chili powder

¼ tsp. minced garlic

½ tsp. salt

¼ tsp. pepper

⅛ tsp. sugar

Lots of love!

Copyright ©️ 2016 David Rhoades

Copyright ©️ 2016 David Rhoades


Add all ingredients to blender. Pulse 5-6 times until ingredients all come together. Store chilled in airtight container.

David's Award Winning Chili-Mac Spaghetti Recipe

Tired of regular old spaghetti? Me neither, but this one is my favorite:


2 lbs. ground beef


2 small cans tomato sauce

1 large can crushed tomatoes

2 onions, chopped

1 green pepper, chopped

2 stalks celery, chopped

2 tsp chili powder

1/4 cup Mexene chili blend

1/2 cup water

Italian bread


Season beef with salt. Brown. Drain. In large pan combine all ingredients. Cook slowly for 1 hour. Serve over cooked spaghetti. And don't forget the Italian bread!