Salsa Roja Con Queso

PROS

This appetizer is full of bold flavors and is perfect for sharing.

The salsa is spicy and tangy, while the queso fresco provides a creamy balance.

The addition of fried pork skins adds a satisfying crunch.

CONS

This recipe is high in sodium due to the queso fresco and fried pork skins.

It is also not suitable for vegetarians due to the use of pork skins.

HEALTH & BENEFITS

Despite its high sodium content, this recipe still has some health benefits.
Tomatoes are high in vitamin C and antioxidants, while peppers are a good source of vitamins A and C.
The use of garlic also provides anti-inflammatory and immune-boosting properties.

	600 g tomatoes , peeled and de-seeded
	200 g onions
	4 serrano peppers or 2 chipotle chiles
	2 garlic cloves
	1 cup water
	1/2 teaspoon salt
	1 tablespoon oil
	150 g queso fresco
	500 g fried pork skins

1.	Roughly chop the tomatoes, onions, and peppers.
2.	In a pan, sauté the garlic in oil until fragrant.
3.	Add the chopped vegetables to the pan with 1 cup of water and salt.
4.	Simmer for about 10 minutes or until the vegetables are soft.
5.	Remove from heat and let cool slightly.
6.	In a blender or food processor, blend the vegetables until smooth.
7.	Return the mixture to the pan and add the queso fresco. Simmer until the cheese is melted.
8.	Serve with fried pork skins on the side.

Salsa Roja Con Queso Recipe for Your Next Gathering

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