The town of Springville might not have a lot, but what we DO have are TWO pretty darn good Mexican food restaurants, La Casita and Joe Banditos. Now, nothing beats a cheese crisp and a margarita (virgin for me) at La Casita, but Banditos has everyone beat in the salsa-and-chips-department. While this recipe isn't an exact replica, it's pretty darn good. You can serve it plain or dollop in some creamy goodness as pictured below.
1 (14 oz.) can S&W Mexican Stewed Tomatoes
1 (14 oz.) can stewed tomatoes with jalapenos
1 (14 oz.) can whole tomatoes (I like San Marzano)
1 clove fresh garlic
1 small onion, roughly chopped
1 handful fresh cilantro
salt to taste (may take about 1/2 tsp. or more)
2-3 chopped green onions
Throw all ingredients except cilantro in to a blender and pulse until chopped and well mixed (don't puree or blend it too much). Throw in the cilantro and chopped green onions and pulse once or twice to just slightly chop. Serve with chips! If you like more heat, throw in a seeded, chopped jalapeno.
CREAMY SALSA DIP
1 (8 oz.) cream cheese, softened
1 cup sour cream
1/2 c. salsa
1 cup grated cheddar cheese
Mix cream cheese until smooth. Stir in sour cream. Stir in salsa and cheese. Refrigerate for about an hour. Serve alone with chips, or add a big scoop to the center of a bowl of salsa and serve together.