Eat local every day: tex mex my way – queso blanco & pico de gallo

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Pico de gallo mise en place.

1/2 large white onion chopped
2 Roma tomatoes chopped
1 bunch cilantro stems removed & chopped
Juice of 2 limes or 2 tbsp lime juice from a bottle
Optional (if you like spicy) fresh peppers of your choice

Mix it all up & let it sit for an hour.
If you’re cooking for a crowd chop the peppers & leave them on the side for everybody to add themselves if they want them.

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Queso blanco mise en place. 😛

1/2 large white onion chopped
2 Roma tomatoes chopped
2 tbsp oil for sweating the veggies
2 c shredded Monterey Jack – NATURAL cheese, not over processed nastiness
Milk to add if you want to thin the mixture

Heat a skillet on medium & add the oil.
Let the oil warm – if you throw a few drops of water in & they pop up your pan is too hot.
Throw in the onion & tomatoes & swear down until the onion is transparent, stirring occasionally.
Add the cheese & stir constantly so it doesn’t burn.
If you want it thinner consistency add some milk 1 tbsp at a time.

Tomorrow: my recipe for beef fajita. 😉

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