Ingredients for Blue Goose Salsa And Chile Con Queso
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How to Make Blue Goose Salsa And Chile Con Queso
- Preheat your broiler or grill to high heat.
- Halve 2 lbs ripe Roma tomatoes and 4-6 jalapeños (remove seeds for less heat).
- Arrange tomatoes and jalapeños cut-side up on a baking sheet.
- Broil for 7-8 minutes per side, or grill for 5-7 minutes per side, until slightly charred and softened (allowing them to blacken slightly will enhance the smoky flavor).
- While the tomatoes and jalapeños are cooking, mince 4 cloves of garlic.
- Once the tomatoes and jalapeños are cool enough to handle, add them to a blender along with the minced garlic. You may need to blend in batches.
- Blend until smooth. Add 1/2 cup of water if needed to achieve desired consistency.
- Pour the blended mixture into a large bowl.
- Stir in 1/2 cup finely chopped red onion and 1/2 cup chopped fresh cilantro.
- Season generously with salt to taste. (Start with 1 tsp and adjust).
- For the Chile Con Queso: In a medium saucepan, heat 2 cups of milk over medium heat.
- Reduce heat to low. Slowly whisk in 2 lbs of cubed Monterey Jack cheese, stirring constantly until completely melted and smooth. Add 1/4 cup of the prepared salsa for extra flavor.
- Serve the salsa and chile con queso immediately with your favorite tortilla chips or as a topping for your dishes.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
36g
Fat
41g
Carbs
4g
