Salsa/Cheesy Salsa
Ingredients
- 1 green peppers (or 1/2 of each) or 1 red pepper (or 1/2 of each) ⓘ
- 1 yellow onion ⓘ
- 2 jalapenos (I use 2 for regular salsa, and 3 or 4 for cheesy salsa) ⓘ
- 4 garlic cloves (use more or less, just depends) ⓘ
- 1 (28 ounce) can diced tomatoes with juice ⓘ
- 1 dash red wine vinegar ⓘ
- olive oil ⓘ
- 16 ounces Velveeta cheese (optional)
Instructions
- Dice up all the veggies.
- Heat some olive oil in a frying pan.
- Add the garlic and onions and let cook till onions are a little clear.
- Add the peppers and mix it in with the garlic and onions and cook for a few minutes.
- Add the jalapenos and and mix it it with the peppers, garlic, and onions and cook for about a minute.
- Add a dash of red wine vinegar (this brings out the flavour of the veggies so well!)
- cook for a few minutes, stirring it constantly.
- Add the tomatoes, with the juice, mixing it well.
- Turn the heat down, and let them simmer, stirring occasionally.
- Meanwhile, cut the Velveeta cheese in chunks.
- Melt the cheese in the microwave for about 4 minutes (or until its melted) stirring every minute so it doesn't burn.
- Add the melted cheese to the salsa.
- Either whisk or use an electric mixer on the lowest setting to combine the cheese with the salsa.
- You can eat it hot, or let it cool!
- it keeps good in the fridge for a few days!
Nutrition & Diet Analysis (per serving)
394
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).