Salsa Di Queso
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
67
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Preheat broiler
2
Spread a sheet of aluminum foil over broiler pan, place the tomatoes and jalapenos on it and broil
3
Turn occasionally
4
Remove the jalapenos after about 10 minutes, when the skins are browned and blistered, and place in a plastic bag
5
The tomatoes will take an additional 10 to 15 minutes until the skins are blackened and the tomatoes are softened
6
Remove to a plate to cool
7
When tomatoes and jalapenos are cool enough to handle, rub off the skins, remove the stems, and put the flesh and juices in a food processor or blender
8
Be careful peeling the jalapenos and wash hands thoroughly after handling
9
Blend or pulse jalapenos and tomatoes until coarsely chopped
10
Set aside
11
Pour olive oil into a large heated skillet or saucepan over low heat
12
Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 10 minutes
13
Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally
14
Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts
15
Pour into a bowl and serve immediately with tortilla chips or scoop up with heated fresh corn tortillas