Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is an excellent, fresh-tasting dip. It is a sort of dry salsa that uses cotija Mexican cheese. The cheese is a crumbly, salty cheese that is very good. You could make this and eat it with corn tortilla chips or add as a garnish to any Mexican-style meal. Without the seeds it is very mild for even a young guest, but can be hotter if you leave in the seeds. Our guests always love it.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.

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  • Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.

Cook's Note:

I use Cacique(R) cotija which is very easy to find in the Southwest.

Nutrition Facts

176 calories; protein 9.8g; carbohydrates 6g; fat 12.8g; cholesterol 44.6mg; sodium 484mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/26/2020
Made as written and this was more what I would call a pico than a salsa. It was impossible to dip with chips. Neither one of us cared for it much. The cotija overpowered everything and it was way too salty. I think lime juice would help tone it down a bit. I had high hopes for this one but will not be making it again. Read More