Once you taste this delicious
salsa, you'll never use Velveeta for "chile
con queso" again!
1 lb. red, ripe tomatoes
4 medium fresh serrano peppers (vary the amount
according to your taste)
3 garlic cloves, unpeeled
1 Queso Fresco "La Vaquita" - 8 oz., cubed
For the tomato salsa:
Roast the tomatoes, peppers,
and garlic on a sheet of aluminum on a broiler
pan below a very hot broiler until blackened on
one side (approx. 10 minutes), then flip and roast
on the other side. Cool, then peel the tomatoes
and garlic, reserving the juices.
In a food processor or blender,
puree the chiles and garlic with a 1/2 teaspoon
salt. Add the tomatoes with their juices and pulse
to a coarse consistency. If desired, add about
1/4 cup of finely chopped white onion which has
been rinsed in a strainer under cold running water.
Assembly:
Add the cubes of Queso Fresco to the salsa
immediately before serving. Serve with warm
corn tortillas or tostada chips.
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