POT NACHOS

[Rokerijdude11]

1/2 CUP MELTED CLARIFIED BUTTR/MARGARINE

1/4 OUNCE GOOD BUDS


1 LARGE BAG OF NACHO CHIPS

1 CAN OF NACHO CHEESE


THE SALSA MIXTURE IS :
2 CUPS FRESH OR FROZEN CORN KERNALS
2 CHOPPED STEMS OF GREEN ONION
1-2 CLOVES CHOPPED GARLIC
1/2 CUP FINELY CHOPPED ROMA TOMATOES
1TSP CHILI POWDER
1/4 CUP FINELY CHOPPED CILANTRO
1/4 CUP WATER
3 TSPS LIME JUICE
1 SMALL JALEPENO PEPPER AGAIN FINELY CHOPPED
1/4 WHITE ONION FINELY CHOPPED
4 CELERY STICKS FINELY CHOPPED


MIX ALL THE CORN SALSA INGREDIENTS INTO A LARGE BOWL.
SET THIS ASIDE FOR NOW.TAKE YOUR 1/4 OUNCE OF BUDS AND CHOP INTO LARGE PIECES ADD IT AND THE BUTTER INTO A DOUBLE BOILER POTHEAT IT ON LOW HEAT FOR 45 MINUTES
USE A STRAINER AND STRAIN BUTTER REMOVING BUDS.

HEAT THE CAN OF NACHO CHEESE UP AND POUR THE BUTTER IN AND MIX WELL! NOW SET OUT THE BOWL OF CHEESE THE BAG OF NACHOS AND THE SALSA. DIP YOUR CHIP IN THE CHEESE AND SCOOP UP SOME SALS MMMM MMM GOOD