Salsa with Dip and Tortilla Chips

Ingredients

• 5 red chili peppers
• 5 green chili peppers
• 1 beef tomato
• 2 shallots
• 1 Garlic clove
• 2 tbsp Vegetable oil
• 280 ml milk
• 150 g grated cheddar
• 100 g Chester cheese
• 50 g freshly grated Parmesan
• Salt
• pepper (ground)
• lime juice
• 2 tbsp fresh chopped parsley

Instructions

1. 1.

   Preheat the oven grill.

2. 2.

   Wash the chilies, pat dry, place on a parchment-lined baking sheet and briefly roast under the preheated grill. Do not let them darken too much. Remove, cool, and if desired remove seeds and white inner walls. Chop finely. Boil the tomato, shock, peel, quarter, deseed, and chop flesh finely. Peel shallots and garlic, finely chop, and sauté in a hot pot with oil until translucent. Add chilies, cook briefly, stir in tomato, pour milk, and simmer for about 5 minutes over medium heat.

3. 3.

   Stir in the cheese, melt, remove from heat, season with salt and pepper. Let cool, mix in parsley, adjust with lime juice. Serve with tortilla chips.