I think we all enjoy the complimentary salsa and chips that the majority of Tex-Mex restaurants serve… this is my version.
I’m required by my husband to keep some always made. I make a big pot and freeze it in snack size containers for later.
My mom used to make her version of salsa, and I decided to try it myself a few years ago. My family liked it, sure enough, but my husband decided to add some cheese sauce we had in the pantry. Voila, Queso dip! Everyone loves it, and it’s perfect for parties!
It is quick and easy. In a five-quart pot, I put one cooking spoon of vegetable oil. Turn the fire on high and when it’s kind of hot, put in a whole bag of frozen seasoning mix and a half bag of onions. I add five toes of garlic and let it cook on high until the onions are clear.
I first pour in a can of diced tomatoes with green chilies and stir. Let it simmer for about three minutes, then add some stewed tomatoes and stir. I use my heavy-duty, slotted spoon to mash-up the whole tomatoes.
Stir in a can of petite diced tomatoes and let simmer for a few minutes. Add salt and pepper to taste and stir in a large can of tomato sauce.
At this point, I can hardly keep hubby away from the pot, but it needs to simmer on low for 20 minutes. I don’t like to cook it any longer because the sauce gets tangy. If you like a tangy flavor, then simmer longer.
In a bowl or container, put approximately two ladles of salsa and one foil pouch of cheese sauce.
Ready to serve! So good and so simple! Nomenom!!!
WHAT YOU WILL NEED:
- 1 cooking spoon Vegetable Oil
- 1 10 oz. bag frozen Seasoning Mix
- 1\2 of 12 oz. bag frozen Onions
- 5 toes Garlic
- 1 10 oz. can Diced Tomatoes with Green Chilies
- 1 14 oz. can Stewed Tomatoes
- 1 14 oz. can Petite Diced Tomatoes
- 1 29 oz. can Tomato Sauce
Add for Queso:
- Cheese sauce – comes in individual pouches, 3 per box