Tomato Salsa

Ingredients: 
1/2 Large Red Onion
1/2 Green Bell Pepper
4 Tomatoes on the vine
1 can of tomato paste
1 can of tomato sauce

* Kosher Salt
* Black Pepper
* Vegetable Oil

Preparation
Rough dice the tomatoes, pepper and onion into 3/8 - 1/2" pieces. In a 2 quart saucepan over medium heat, heat some vegetable oil and saute peppers and onions with some salt and pepper. Once softened, add in tomatoes and generously salt. Add in tomato paste and sauce, mix well and cover allowing to reduce.  After 30 minutes, remove from heat and allow to cool before refrigerating. 

Serving
Best served on chips, in tacos, or other Mexican fare. 

Pork and Bean Nacho Dip

Ingredients: 
1 Large Red Onion
1 Red Bell Pepper
2 Tomatoes on the Vine
8oz Can of Tomato Sauce
6oz Can of Tomato Paste
6oz of Chicken Broth
12oz Can of Black beans


102g Boca Soy Crumbles
1/3 Lb Ground Pork

168g Sargento Reduced fat Mexican Cheese

* Kosher Salt
* Sea Salt
* Black Pepper 
* Coriander
* Paprika
* Garlic Powder
* Vegetable Oil
Preparation:
Dice onion and pepper into 1/4" pieces (keep 1/8 cup of onion aside). Dice tomato into 1/2 - 3/4" pieces. 

Spray a large dutch oven with a light coating of vegetable spray and over medium high heat saute onions and peppers. Add kosher salt and pepper and saute until translucent. In a separate saucepan over medium heat, with a light spray of oil, add remaining 1/8 cup of onions and tomatoes. Mix in tomato sauce and paste and stir well over low heat until it begins to bubble.  In another saucepan, mix together 244g of black beans with just enough water to cover and cook over medium heat until it begins to boil. 

In the dutch oven spread the onions and peppers to the outside and prepare for the pork.  Season the pork with salt, pepper, garlic, paprika, and coriander and brown in the dutch oven. Using a wooden spoon, break up the pork into small bits and mix together with soy crumbles.  Once pork has browned, pour in 4oz of chicken broth and mix together until well blended. Pour in tomato salsa mixture and stir well.  Strain black beans and mix all together. 

Lower heat to low and cover for approximately 5 - 10 minutes stirring occasionally. Mix in remaining 2oz of chicken broth and add in 4 servings (102g) of cheese. Cook covered for another 2 - 3 minutes and remove from heat leaving covered. 

Serve in a smaller heat resistant vessel and before serving add in remaining servings of cheese (56g) and cover until ready to serve. 

Serving:
This is best served as a nacho dip with tortilla chips or inside of a flour taco enchilada style.