salsa and/or queso? im 100% irish but i love me some salsa and queso lol
2007-01-01 03:10:31 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Are you speaking of salsa Fresco? Queso - Cheese?
I'm only guessing at what you're actually referring to, but here goes:
Salsa Fresco:
2-3 TOMATOES, SEEDED AND DICED
1-2 CLOVES OF GARLIC, FINELY MINCED
3 GREEN ONIONS(SCALLIONS), CHOPPED
1 BUNCH FRESH CILANTRO, COARSELY CHOPPED
1+ FRESH JALAPENO PEPPER, SEEDS REMOVED (LEAVE 'EM IN IF YOU LIKE VERY SPICY FOOD), FINELY CHOPPED
JUICE OF 1 LIME
TOSS TOGETHER ALL INGREDIENTS IN LARGE BOWL.
The only other thing that I can imagine that salsa y queso would refer to would be some type of hot cheese dip for corn chips, using a processed cheese food --Melt down Kraft American cheese, pour in some salsa, stir over low heat until well combined and then chow down. If you want to "heat it up" a little, add a few chopped, pickled jalapeno peppers.
2007-01-01 03:23:47 · answer #1 · answered by rosiesbridge 3 · 0⤊ 1⤋
Black Bean, Tropical Fruit and Queso Blanco Salsa
For the Salsa:
1 cup well-rinsed, canned black beans
1/3 cup finely diced red bell pepper
1/4 cup finely chopped scallions, white and light green parts only
1 Scotch bonnet chile, stemmed, seeded, and minced
3/4 cup crumbled queso blanco
3/4 cup diced mango
1/2 cup coarsely chopped orange sections
1 1/2 teaspoons Spanish sherry vinegar
Kosher salt and freshly ground black pepper
1 tablespoon fresh orange juice
1 cup diced ripe avocado
For the Dressing:
1 1/2 teaspoons minced shallot
1 clove garlic, minced
1 tablespoon coarsely chopped Italian parsley
1/2 teaspoon toasted and ground cumin seeds
1/4 teaspoon freshly ground black pepper
Kosher salt
2 tablespoons Spanish sherry vinegar
1/4 cup extra-virgin olive oil
To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.
2007-01-01 11:49:58 · answer #2 · answered by Anonymous · 0⤊ 0⤋
It's not exactly home made, but I use the liquid Cheddar cheese (I use this same cheese for my mac and cheese-I buy a #10 can at Sam,'s Club) and a can of Rotel (well drained).
It's really fast and quite good-5 minutes start to table. I nuke it on med for a couple minutes-stirring frequently. We've found the best tortilla chips to be Tostitos white restaurant style
2007-01-01 11:28:38 · answer #3 · answered by dulcrayon 6 · 0⤊ 0⤋
Here's mine. It's incredible when made with home grown tomatoes in summer. If you like it real spicy use more pepper.
FRESH SALSA
3 large tomatoes – diced
½ very large red onion – diced
2-3 green onions – sliced thin
½ medium fresh jalapeno (seeded and diced very fine)
approx. ¼ cup chopped cilantro (little over half a bunch)
juice from 1 lime
¾ t. chili powder
¼ t. cumin
¼ t. garlic powder
½ t. salt
¾ t. Sugar
Mix well and refrigerate for flavors to mingle.
Yield: Approx. 1.75 pints. Double for entertaining.
2007-01-01 11:15:07 · answer #4 · answered by janisko 5 · 1⤊ 1⤋
You can also check allrecipes.com. They have a great recipe for everything!!
2007-01-01 11:16:23 · answer #5 · answered by jenn_j04 2 · 0⤊ 1⤋
try www.recipezaar.com and I' sure the recipe for both will be there, it's a great FREE site!
2007-01-01 11:13:59 · answer #6 · answered by Common_Sense2 6 · 0⤊ 1⤋
epicurious.com
2007-01-01 11:17:10 · answer #7 · answered by mariah(: 3 · 0⤊ 1⤋