This dip tastes great and is really fresh. It is a type of dry salsa made with Mexican cotija cheese. The cheese is a delicious crumbly, salty cheese. This can be prepared and served with corn tortilla chips or as a garnish for any Mexican-inspired dish. Even a young guest would find it to be extremely mild without the seeds, but if you leave the seeds in, it may be spicier. All of our visitors adore it.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 Anaheim chile peppers
- 1 (12 ounce) package crumbled cotija cheese
- 2 plum tomatoes, seeded and chopped
- 1 sweet onion, chopped
- ¼ cup chopped fresh cilantro (Optional)
Instructions
- Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
- Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.
- I use Cacique(R) cotija which is very easy to find in the Southwest.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 8 g |
| Sodium | 484 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
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.