Ingredients Jump to Instructions ↓

  1. 1/4 cup unsalted butter

  2. 1 white onion , chopped

  3. 5 Italian plum tomatoes , peeled and chopped

  4. 4 fresh mild green chiles such as New Mexico or Anaheim, roasted, seeded, peeled, and chopped (see note)

  5. 1 red bell pepper , seeded, deveined, and diced

  6. 1 yellow bell pepper , seeded, deveined, and diced

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

  9. 1/2 cup half and half 1/2 pound cream cheese , cut into small pieces

  10. 1/2 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. To prepare the salsa, melt the butter in a large sauté pan over medium heat. When the butter sizzles, add the onion and sauté until translucent, about 7 minutes. Add the tomatoes, chiles, red and yellow bell peppers, salt, and black pepper. Cook for 10 minutes, stirring frequently. Reduce the heat and add the half-and-half, stirring well. When heated through, add the cream cheese. Cook, stirring frequently, until the cheese melts and the mixture is thick, about 12 minutes. Stir in the cayenne pepper and remove from the heat. Let cool, cover, and refrigerate until 30 minutes before serving. (You may prepare the salsa up to 3 days in advance.) Just before serving, reheat the salsa by placing it in the top pan of a double broiler over gently simmering water; stir frequently to prevent scorching. Adjust to taste with cayenne pepper. NOTE: Canned green chiles may be used in place of the fresh; be sure to rinse them with water before adding to the salsa.


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