Blue Goose Salsa And Chile Con Queso - cooking recipe

Ingredients

the salsa
10 tomatoes, core removed (small to medium)
3 fresh jalapeno peppers, stems removed
3 garlic cloves, whole
1/2 cup onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 tablespoon salt
the chile con queso
1 lb processed cheese, cubed
1 1/2 cups fresh salsa
1/2 cup milk

Preparation

The Salsa.
Place the tomatoes and the jalapenos on a baking sheet and broil on each side for a total of about 15 minutes until cooked.
Allowing them to turn a little black will add a smokier taste. This is the step that can also be done on your barbeque grill.
Place the cooked tomatoes and jalapenos in the blender along with the garlic cloves.
You may have to add tomatoes to blender a few at a time depending on size of the cup and tomato size.
Pour blender contents into a large mixing bowl. Stir in onion and cilantro. Add salt to taste.
The Chile Con Queso.
Start by heating the milk and salsa over medium heat.
Slowly stir in cubed cheese.
Stir continuously until all cheese is melted.