Cheesy Queso Fresco Salsa

• 4 cups cherry tomatoes or any small
• 4 garlic cloves minced
• 1/2 cup Italian parsley finely chopped
• 1/2 cup chopped cilantro finely
• 2 jalapeno chiles de-seeded, if needed & sliced thin
• 2 limes juiced
• 1 jicama medium, peeled and diced
• 4 tomatillos ripe, husked, rinsed and diced
• 1 red onion small, sliced thin
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 pound queso fresco cheese chopped or crumbled
• salt
• pepper

1. Heat up the broiler.
2. Put the tomatoes (make sure they are dried) onto a baking sheet, drizzle olive oil and rub all over tomatoes, then add a bit of salt and pepper.
3. Broil until the tomatoes just burst, about 4 or 5 minutes.
4. Remove tomatoes from oven and let them cool.
5. Combine garlic, jalapeno and lime juice into a large bowl, then whisk in vinegar and olive oil.
6. Depending on if you like your salsa chunky or smooth, you can either place ingredients in food processor or mix into same bowl.
7. For the salsa we made in photos, we blended all the broiled tomatoes, as well as half the remaining ingredients in food processor. Then blended in remaining ingredients and the cheese at the end.
8. If you want the salsa chunky, then add all ingredients into bowl and mix by hand. If you like it super smooth and juicy, then blend in food processor (or blender) until you get the consistency you want.
9. Taste and season with salt or pepper if needed.

cherry tomatoes, garlic, italian parsley, cilantro finely, chiles, jicama, tomatillos ripe, red onion, red wine vinegar, olive oil, fresco cheese, salt, pepper

Taken from www.yummly.com/recipe/Cheesy-Queso-Fresco-Salsa-1649902 (may not work)