Recipe and photo courtesy of V & V Supremo Foods, Inc.
Makes 2 ¾-cup servings
1 4.05 oz. pkg. Cotija*
4 medium roma tomatoes
2 jalapeño peppers
1 large garlic clove, peeled
¼ white onion
1 ¼ t kosher salt
12 oz. beer of your choice
1 T. olive oil
¼ bunch cilantro, chopped
Slice the cheese wedge in half, lengthwise, cut each wedge into small cubes and set aside.
Preheat a cast-iron skillet on medium-high heat for 2 minutes, then place the tomatoes, peppers, garlic, and onion in the skillet and roast each side approximately 4 to 6 minutes or until completely charred and soft. Take out onion, garlic first, then jalapeños peppers and lastly the tomatoes as they take more time to char.
Place the charred vegetables into a blender or food processor, add beer, and salt. Blend until smooth. Once the mixture is well blended set aside.
Add 1 tablespoon of olive oil to a skillet and heat for 1 minute over medium high heat. Pour salsa, bring to a boil and cook for 5 to 6 minutes. (Salsa needs to boil so that the alcohol can evaporate). Lower the heat to medium low and simmer for 10 minutes.
Pour salsa into a bowl, mix in Cotija cheese, and cilantro. Serve with chips, or with tacos, totopos, carne asada or other favorites on your menu.
*This recipe calls for Sierra Brand Cotija Cheese from V&V SUPREMO