Queso Blanco Salsa

Prep Time: 17 minutes

Cook Time: 12 minutes

Yeild: 6 servings



1/4 cup unsalted butter

1 white onion, chopped

5 Italian Plum tomatoes, peeled and chopped

1 Cup of Lost Roast New Mexico Green Chile

1 red bell pepper, seeded, deveined, and diced

1 yellow bell pepper, seeded, deveined, and diced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup half-and-half

1/2 cup cream cheese, cut into small pieces

1/2 teaspoon cayenne pepper


To prepare the salsa, melt the butter in a large sauté pan over medium heat. When the butter sizzles, add the onion and sauté until translucent, about 7 minutes. Add the tomatoes, chiles, red and yellow bell peppers, salt, and black pepper. Cook for 10 minutes, stirring frequently. 

Reduce the heat and add the half-and-half, stirring well. When heated through, add the cream cheese. Cook, stirring frequently, until the cheese melts and the mixture is thick, about 12 minutes. Stir in the cayenne pepper and remove from the heat. Let cool, cover, and refrigerate until 30 minutes before serving. (You may prepare the salsa up to 3 days in advance.)

Just before serving, reheat the salsa by placing it in the top pan of a double boiler over gently simmering water; stir frequently to prevent scorching. Adjust to taste with cayenne pepper. 

Originally appears in Cafe Pasqual's Cookbook