The Budget Chef

KW Publishing

PO Box 4755

West Richland, Wa. 99353

kw.publishing@gmail.com

Fiesta Salad Dip

by Brianna Young

1 Head of iceberg lettuce

2 Roma Tomatoes

2 Cans Tuna in water

1 Small can Whole Jalapenos, with juice.

1 Cup Mayo

Tortilla Chips to Dip

Shred the lettuce into thin, small bits. Once shredded, add the lettuce to a big bowl.

Cut up one tomato to start, in small minced pieces. Or if you prefer, big salsa sized pieces. If you need more tomato, feel free to add the other one. Its all about your personal taste!

Go ahead and add the drained tuna at this point. Stir in the cup of mayo, adding 1/2 a cup more if needed.

Open the can of jalapenos, and cut one at a time into very small pieces. Almost mincing them.

Be very careful not to touch your eyes in this process. Add the pepper to the lettuce mixture, and carefully drizzle a little of the juice from the peppers over the salad. Mix, and try a bit before adding more peppers! Serve right away with tortilla chips! Enjoy!