Shelly's Recipe

SALSA DE QUESO

Category: Salsa/ Gucamole

4-5 medium tomatoes or 10-15 plum tomatoes
5 fresh jalapenos
3 tbsp olive oil
1 medium onion, minced
2 cloves garlic, minced
1 tsp salt
8 oz mozzarella cheese

Preheat broiler. Spread foil over broiler pan and place tomatoes and jalapenos on it and broil. Turn occasionally. Remove jalapenos after 10 minutes, when the skins are browned and blistered, and place in a plastic bag.

The tomatoes will take an additional 10-15 minutes until the skins are blackened and tomatoes are softened. Remove to a place to cool.

Then tomatoes and jalapenos are cool enough to handle, rub off the skins, remove stems and put flesh and juices in food processor. Blend until coarsely chopped. Set aside.

Pour olive oil in a heated skilled over low head. Add the onion and garlic, cook, stirring occasionally, until softened but not browned, about 10 minutes. Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally. Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts.

Pour into a bowl and serve immediately with chips. Serves 6-8