My father-in-law makes this delicious salsa whenever we visit. It’s spicy with a lot of chili peppers, but cheese balances the spiciness a bit. The salsa is lightly cooked until the cheese turns melty and gooey, but the vegetables should still be mostly raw. I love the crunchy texture with the creamy cheese.
As a rookie gardener, I have less than a fifty percent success rate at growing food in our backyard garden, but peppers are growing abundantly! We used a mix of chili peppers we grew for this salsa.
My FIL’s Salsa
Spicy pepper-based salsa that is balanced with creamy cheese
- 1/4 red onion finely chopped (or yellow onion soaked and rinsed)
- 6 Jalapenos or mixed chili peppers, stemmed, seeded and chopped
- 2 roma tomatoes finely chopped
- 1 clove of garlic minced
- 6 oz hard mozzarella cheese chopped into 1” blocks
- salt to taste
In a hot pan, add onion, chili peppers, tomatoes, and garlic.
Sprinkle the cheese blocks on top. Let the mixture cook over medium-high heat, gently stirring, until the cheese is lightly melted. Season with salt to taste.
If using yellow onion, soak the chopped onion in cold water for 5 minutes and rinse to reduce the pungent taste.