Caramel Popcorn

10 cups popped, unflavored popcorn, no butter added
1 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Pour popcorn in a greased 9 by 13 inch baking dish. Cook sugars, butter, corn syrup and salt in a medium heavy-bottomed saucepan until they reach 255 to 260 degrees on a candy thermometer, or until a small amount of the mixture pressed between two fingers forms a hard ball that holds its shape but is pliable. Pour in the baking soda and stir until foamy. Immediately pour over the popcorn and stir until well coated. Cool for approximately one hour, then break apart and enjoy. Store in a closed container.

Easy, Spicy Salsa

2-3 fresh diced tomatoes or 1 (14 oz) can diced tomatoes
1 small can diced green chilies
2 cloves garlic
2 tablespoons distilled white vinegar
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried cilantro
2 shallots, chopped fine

Combine tomatoes, garlic, vinegar, oil, garlic powder, salt and pepper in a blender or food processor. Pulse a few times until the tomatoes are at desired consistency. Pour into a bowl and stir in the cilantro and shallots. Enjoy immediately, or chill for a few hours to let the flavors set in.