UTE TAILGATE SALSA

1/4 white onion
4 cloves garlic
2 Anaheim peppers
2 jalapeno peppers
2 serrano peppers
2 bunches cilantro
1 lemon
About 12 large roma tomatoes
Salt

Use a hand-chopper to grind garlic, peppers and cilantro together. Grate outside of lemon (the zest) into chopper, and then squeeze lemon juice into mixture. Chop to desired thickness and empty these contents into a large bowl.

Chop the roma tomatoes, adding 1/2 teaspoon salt with each tomato. Do not overchop. Mix the tomatoes with the other ingredients, adding salt and pepper to taste.

Optional variations:

• 4 large mangoes, plus 2 more jalapeno and serrano peppers

• 4 peaches, plus 2 more jalapeno and serrano peppers

• 1 can corn, 1 can black beans, plus 2 more jalapeno and serrano peppers

For best results, let salsa sit overnight. If there is excess moisture, you can drain to desired thickness. You should almost break a chip when dipping.

Cook's note: For best results, use a hand-chopper such as the "Quick Chopper" as sold on TV. — Stephen Hilton, North Salt Lake

CROWD-PLEASING GREEN BEANS

Debbie Moose's guests demand this for every sporting event. "It travels well, and fills the void for those who believe that you should serve something resembling healthy food while watching a sporting event. Multiply the proportions to feed any size crowd of famished fans."

1/2 of a large red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup Italian herb-flavored wine vinegar
Salt and freshly ground black pepper to taste
2 cloves garlic, crushed
2 pounds fresh green beans, ends trimmed

Bring a large pot of water to a boil. Place sliced onions in a colander over the sink. In a small bowl, stir together the oil, vinegar, salt and pepper until combined. Stir in the garlic. Set aside.

When the water comes to a boil, add green beans. Cover and cook 5-10 minutes, or just until the beans are bright green. Do not overcook. Pour the beans and hot water over the onions in the colander. Rinse under cold running water to cool down. Drain well for a few minutes.

Place the beans and onions in a large bowl or large zipper-top plastic bag. Pour in the dressing and mix with the vegetables. Chill for at least four hours or overnight, stirring or shaking occasionally. Serve cold or at room temperature.