Si quieres aprender como hacer salsa de queso, a continuación vamos a detallar la preparación de la conocida salsa cuatro quesos, una salsa realmente rica con la que se suelen acompañar todo tipo de platos de pasta principalmente. La receta se puede preparar mezclando casi cualquier tipo de quesos, por lo que podemos darle un toque diferente de una vez a otra, cambiando uno o varios de los quesos que la conforman. Esta que vamos a preparar ahora es sencilla de hacer y tiene un sabor más bien suave. 

Tomatoes are the most important ingredient. The fresher they are the better your salsa will taste. Look for the ripest ones you can find. Getting a good char on the vegetables is another key to developing the flavor. The lime juice brightens and enhances the flavor. The recipe calls for two serrano peppers but only add one if you want to reduce the heat.

The opinions expressed on my blog are based on my own thoughts, knowledge, and experiences and are not intended to be medical advice. I am not a doctor, registered dietitian or licensed nutritionist, so please consult the appropriate health professional before making any changes to your diet, health, or other applicable areas. In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps support my ability to keep on blogging! I affiliate ONLY with companies, products, services and activities I believe in and use personally.
Use 1-2 jalapeño peppers, depending on how spicy you like your salsa. Make sure you remove the seeds and ribs before dicing the peppers. Cut the jalapeño in half lengthwise, then take a spoon and scrape out the ribs and seeds, working from the bottom to the top of the pepper. Pro tip-wear plastic gloves when working with jalapeños to prevent burning. And never rub your eyes after dicing up a jalapeño, trust me!
First and foremost, like any salsa, this one is a crowd-pleasing party dip. But that’s just one of the many hats it wears. On nights you don’t feel like cooking (or it’s simply too hot), spoon this hearty salsa into a soft tortilla, top with a dollop of Greek yogurt and guac, and you’ve got a no-muss, no-fuss meal on your hands. Beyond that, spoon it over grilled chicken, fish, or pork chops, or make it the star of your next burrito bowl.
The opinions expressed on my blog are based on my own thoughts, knowledge, and experiences and are not intended to be medical advice. I am not a doctor, registered dietitian or licensed nutritionist, so please consult the appropriate health professional before making any changes to your diet, health, or other applicable areas. In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps support my ability to keep on blogging! I affiliate ONLY with companies, products, services and activities I believe in and use personally.
I'm on the hunt for an out-of-this-world pico de gallo recipe. While this was not it, this will be my go-to base recipe for the time being. Fresh and good. Make sure to drain as much liquid from the tomatoes as possible during seeding and chopping. Let the lime juice and seasonings stand out by eliminating tomato liquid completely. Day 2 the flavor was still good in our case.
Let sit. After you combine the Pico de Gallo ingredients in a bowl, let them sit at room temperate in order for the flavors to meld together.  If you taste it right away, I guarantee you will be disappointed. The salt draws out the flavor from the tomatoes, which we desperately want in this recipe.  Sitting also tones down the raw onion as it mingles with the lime.  Give your Pico de Gallo at least 30 minutes for the magic to happen
Vamos a cocinarla a fuego medio hasta que se poche y se dore un poco, para lo que iremos removiendo de vez en cuando para que no se nos pegue. Cuando esté blandita la cebolla vamos a echar un poco de pimienta negra recién molida e iremos agregando los cuatro tipos de quesos troceados, para que se vayan fundiendo más fácilmente. Lo hacemos a fuego medio-suave, para que se vayan mezclando poco a poco y no se nos quemen.
It’s easy to make either a coarse salsa with just a knife and chopping board - alternatively, for a smooth salsa, whizz the ingredients in a food processor. Serve salsa with tortilla chips and dips such as guacamole or soured cream, or use it as a sauce or for topping pasta or pizza. Fruit salsas made with mango or pineapple go well with grilled fish or chicken.
Pico de Gallo is quick and easy, made with only a handful of ingredients, amazingly fresh and healthy and makes everything taste 1000X better! It's made with just tomatoes, onions, cilantro, jalapenos, lime juice, salt and pepper.  It takes minutes to whip up and is great as a party appetizer, snack with chips, or pile it on your favorite enchiladas, nachos, tacos and more!

Fresh tomatoes: Roma or plum tomatoes are my favorites in pico de gallo, since they contain far fewer seeds than most other tomatoes.  But really, any large tomatoes (just scoop out the excess pulp) or small tomatoes (cherry and grape tomatoes work great) will do.  The freshness of your tomatoes is paramount in this recipe, so try to avoid some of those bland or watery tomatoes that fill stores during the wintertime.  And definitely avoid using canned tomatoes.

Made this recipe with my son (10yr old) on a rainy cold Saturday. What a success! Showing him some knife skills, taught him to use a can opener. Told stories. Substituted some of the tomato for a handful of tomatillos so I could teach him to blanch. Finally an hour or so away from technology to just talk with my son. Salsa turned out absolutely incredible btw. Thanks


This is the BEST salsa! The Verde is great too. I didn’t habe Serranos so used jalapenos. Salsa wasn’t “right” so sent son to store, added Serranos. Perfection! Note i use both peppers in recipe. When people come in and see tomatillos on counter they get very happy! This recipe had enhanced our lives bc it’s great. Freezes well and i can use non gmo organic ingredients. Thank you.
When I was pregnant with my son, I was completely addicted to Chili’s salsa and chips.  I wanted to eat there ALL the time, and even when I wasn’t eating there I was trying to convince my husband to stop there on his way home to pick up some take out lol.  He was always less than pleased.  I still love their salsa, but since it’s not really cost effective to buy it, or go out to eat all the time, I figured that I would just find a way to make it at home 🙂
Tomatoes. Choose deeply colored, firm with-with-a-little-give, ripe tomatoes for maximum flavor because this recipe centers around the tomatoes.  We want ripe for flavor but not too ripe or they will get mushy and fall apart.  Also, make sure they smell like a tomato – if they don’t smell then they will taste like cardboard.  You can use plum tomatoes, but I prefer Roma tomatoes because they have fewer seeds to scoop out.
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