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🍽️ Creamy Salsa with Tortilla Chips

402 kcal · 30 min · 4 servings

Ingredients

• 5 red chili peppers
• 5 green chili peppers
• 1 beefsteak tomato
• 2 shallots
• 1 garlic clove
• 2 tbsp vegetable oil
• 280 ml milk
• 150 g grated cheddar
• 100 g cheddar cheese
• 50 g freshly grated parmesan
• salt
• pepper (from the mill)
• lime juice
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Turn on the grill function of your oven and preheat it.
2. 2. Wash the chilies and pat them dry with a kitchen towel.
3. 3. Line a baking tray with baking paper and place the chilies on it.
4. 4. Roast the chilies briefly under the preheated grill, but make sure they do not become too dark.
5. 5. Remove the chilies from the tray and let them cool down.
6. 6. Remove the seeds and the white inner walls of the chilies.
7. 7. Finely chop the deseeded chilies.
8. 8. Pour boiling water over the tomato to blanch it (cook briefly in boiling water).
9. 9. Shock the tomato immediately with cold water to stop the cooking process.
10. 10. Peel the skin off the tomato.
11. 11. Cut the tomato into quarters and remove the core.
12. 12. Finely chop the flesh of the tomato.
13. 13. Peel the shallots and the garlic.
14. 14. Finely chop the shallots and the garlic.
15. 15. Heat oil in a pot.
16. 16. Sauté the shallots and garlic in the hot oil until translucent.
17. 17. Add the chopped chilies and sauté them briefly.
18. 18. Stir the chopped tomato into the mixture.
19. 19. Pour in the milk.
20. 20. Let the mixture simmer over medium heat.
21. 21. Stir the cheese into the salsa.
22. 22. Let the cheese melt.
23. 23. Remove the pot from the heat.
24. 24. Season the salsa with salt and pepper.
25. 25. Let the salsa cool down.
26. 26. Chop the parsley and stir it in.
27. 27. Refine the flavor with lime juice.
28. 28. Serve the salsa together with tortilla chips.

Nutrition per serving

• kcal: 402
• Protein: 22 g · Fett/Fat: 31 g · Carbs: 8 g