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Pico de Gallo, Green Chile Ranch, Roasted Tomato and Tomatillo Chile Salsa

If you find yourself with sauces and salsas, then it's an obvious pathway to a Nacho Bar dinner.  And one way to find yourself with sauces is to make them all at once.  Its basically the same players with some variation, so roasting the ingredients at the same time, in different pans allows the process to go much quicker.  Chopping the fresh pico can happen whilst the others are roasting.  I took about a cup of the roasted tomatillos, jalapeno, onion, garlic and cilantro blend and mixed it with a couple of teaspoons of ranch and a huge dollop of sour cream, to get a tangy ass dip that could be used as a chicken marinade for sure.  

Cherry Tomatoes can be jam packed with flavor but are a bitch to chop, so this is a labor of love but this pico de gallo is definitely worth it because the vibrancy pops in your mouth.  

For the bar, I usually make two sheet pans of plain chips with cheddar cheese and fresh jalapenos only and then put out the various toppings so everyone can load their own.  

It's hard to invite too many vegetables to the party because not everyone gets along well with a cheesy chip. Ground beef or turkey, corn, lettuce or cabbage, refried beans, avocado, and green onions work very well.