FROM THE EMPLOYEE’S KITCHEN
Nate’s Salsa del Mundo
This recipe makes a giant portion of wonderful
salsa that has the right amount of spice to please
a large crowd, including kids. And it’s so easy to
make, even a kid can do it, says 10-year-old Nate
Fifield, whose dad, Will, is a Costco employee.
Serve with tortilla strips, burritos, tacos or tostadas.
There’s always enough left over to send some
home with guests.
1 128-ounce can diced
tomatoes, drained,
juice reserved
1 jalapeño pepper, stemmed
1 Anaheim chile or 2 yellow
chiles, stemmed
1-3 garlic cloves
1 bunch cilantro,
chopped, divided
1 white onion,
chopped, divided
Salt and pepper
Nate Fifield, Snohomish, Washington
1. Combine tomato juice, 2 cups of tomatoes,
jalapeño, chile, garlic, half of cilantro and half
of onion in a blender; puree.
2. In a large mixing bowl, combine pureed mixture
with remaining tomatoes, cilantro and onion.
Mix well; season to taste with salt and pepper.
Makes 1 gallon.
Kirkland Signature
Three-Cheese Taco Dip
Kirkland Signature’s rich, nutty Cheddar and
smooth, creamy Monterey Jack cheeses complement
the south-of-the-border flavors of this delicious,
easy-to-make dip for nacho chips.
12 ounces Raskas*
cream cheese
1/2cup sour cream
2 teaspoons chili powder
11/2 teaspoons
ground cumin
1/8teaspoon ground
red pepper
1/2cup salsa
2 cups shredded lettuce
1 cup ( 4 ounces) shredded
Kirkland Signature
Cheddar cheese
1 cup ( 4 ounces) shredded
Kirkland Signature
Monterey Jack cheese
1/2cup diced plum tomatoes
1/2cup sliced black olives
1/3cup sliced green onions
Tortilla chips
1. Combine cream cheese, sour cream and seasonings,
mixing until well blended. Stir in salsa.
2. Spread the cream cheese mixture out on a
10-inch serving platter. Sprinkle evenly with
lettuce, cheeses, tomatoes, olives and green onions.
3. Serve with tortilla chips. Makes 10 servings.
*Brands may vary by region; substitute a similar product.
