Chile con queso

This is everything I want in a dip. Cheesy and spicy. Because I could gobble up so much of this stuff, I try and only make it on special occasions. Like, say Tuesday.

It is really nice with tortillas, chopped in 8’s and baked for 5 mins in a hot oven. Or just open yourself up a bag of corn chips and get amongst it.

2 tsp vegetable oil

½ small green capsicum

½ small onion

1 Tbspn drained bottled jalapeno chillis

1 clove garlic

½ can undrained chopped peeled tomatoes

250gm cream cheese

Chop up capsicum, chop up the onion, chop up jalapenos, and crush the garlic.

Heat oil in a medium saucepan, cook capsicum, onion, chili and garlic. Stir until the onion softens.

Add tomato, cook, stirring 2 minutes.

Remove from heat and add cream cheese.

Whisk until the cheese melts and dip is smooth.

Hot sauce

This is a nice simple salsa you can eat with corn chips on its own, or use as the sauce for enchiladas, Mexican rice etc.

2-3 chilies

1 x 400g can tomatoes

½ onion (don’t bother chopping up the blender will take care of that)

2 garlic cloves

2-3 Tbsp cider vinegar

Large pinch each of oregano, cumin, sugar, salt.

A handful of fresh coriander (optional, but definitely adds to the flavour)

Whiz together in a blender.