Crazy Sam on Sides and Salads

I'm not quite like any cut and dried, country fried chili dipper who ever bellied up to campfire before. I'm outlandish, audacious, and can be as temperamental as a rattlesnake with corns.

But I know how to cook.

And I've got articles about me in Bon Appetit and other fancy food magazines and a wall or two of cooking awards to prove it.

Sure it's taken plenty of experimenting and a few burnt pots and pans along the way.

It's also taken an ingredient that's been around plenty of prize-winning kitchens in the Southwest for a long time: RO*TEL Tomatoes and Green Chilies.

RO*TEL got its start from my part of Texas, down in the Lower Rio Grande Valley, where the land is fertile and the sun almost never forgets to shine.

RO*TEL figured out a long time ago just how to take a handful of the finest tomatoes and green chilies and stir 'em together to add a double helping of flavor to any meal.

Flavor that'll open your eyes.

Jump-start your heart. (tm)

And make you glad you're hungry.

You need proof? Just try some of the Southwest Sensations starring RO*TEL in this booklet. I guarantee you'll be glad you did.