Salsa Di Parmigiano Food

SALSA DI PARMIGIANO

Steps:

• Place all ingredients except olive oil into the bowl of a food processor.
• Pulse for 10 seconds while adding olive oil.
• Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
• Transfer mixture into a sealed container and refrigerate for up to one week.
• *** Bring to room temperature before serving.

SALSA DI QUESO

Steps:

• Preheat broiler. Spread a sheet of aluminum foil over broiler pan, place the tomatoes and jalapenos on it and broil. Turn occasionally. Remove the jalapenos after about 10 minutes, when the skins are browned and blistered, and place in a plastic bag. The tomatoes will take an additional 10 to 15 minutes until the skins are blackened and the tomatoes are softened. Remove to a plate to cool.
• When tomatoes and jalapenos are cool enough to handle, rub off the skins, remove the stems, and put the flesh and juices in a food processor or blender. Be careful peeling the jalapenos and wash hands thoroughly after handling. Blend or pulse jalapenos and tomatoes until coarsely chopped. Set aside.
• Pour olive oil into a large heated skillet or saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 10 minutes. Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally.
• Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts. Pour into a bowl and serve immediately with tortilla chips or scoop up with heated fresh corn tortillas.

SALSA DI PARMIGIANO (PARMESAN DIP)

Steps:

• Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
• Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
• Stir in the green onion, olive oil and black pepper and pulse again.
• Cover and let stand at room temperature for at least 4 hours before using.
• **Cook time does not include letting stand at room temperature for 4 hours before serving.