Cheesy Queso Fresco Salsa
This salsa is one that I’ve made over and over again for parties and family gatherings. I don’t remember where I first got the basic salsa recipe, but I pretty much just combined that with a classic chimichurri mix, which made it my own. Now, it’s our family salsa recipe,and it's so good that my sister eats it like gazpacho soup!
Total Steps
10
Ingredients
13
Tools Needed
7
Ingredients
- 4 cup cherry tomatoes
- 4 cloves garlic, minced
- 1/2 cup finely chopped Italian parsley
- 1/2 cup finely chopped cilantro
- 2 chiles Jalapeño Chiles, de-seeded & sliced thin
- 2 limes limes, juiced
- 1 medium jicama, peeled and diced
- 4 tomatillos ripe tomatillos, husked, rinsed and diced
- 1 small red onion, sliced thin
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 pound queso fresco cheese, chopped or crumbled
- salt and pepper(optional)
Instructions
Step 1
Heat up the broiler.
Step 2
Place the dried tomatoes onto a baking sheet, drizzle with olive oil, rub it all over the tomatoes, then add a bit of salt and pepper.
Step 3
Broil until the tomatoes just burst.
Step 4
Remove tomatoes from the oven and let them cool.
Step 5
Combine garlic, jalapeno, and lime juice in a large bowl, then whisk in the vinegar and olive oil.
Step 6
Depending on whether you prefer chunky or smooth salsa, you can either place ingredients in a food processor or mix them into the same bowl.
Step 7
For the salsa pictured, blend all the broiled tomatoes and half of the remaining ingredients in a food processor. Then blend in the rest of the ingredients and the cheese at the end.
Step 8
If you want chunky salsa, add all ingredients into a bowl and mix by hand. If you prefer it super smooth and juicy, blend in a food processor or blender until you achieve the desired consistency.
Step 9
Taste and season with salt or pepper if needed.
Step 10
The salsa can be eaten right away, but it will taste better if given time to chill in the fridge. Make sure to cover it tightly.