Ode to Mexico! Salsa Fresco and Tequila-spiked queso funindo

Salsa Fresco: Chop up 3 organic tomatoes (pictured here are a cup of red and orange Quebec grown cherry tomatoes), 1/2 of white mild organic onion or green onion, one green mild Arabic chili and 3 table spoons of chopped cilantro. Add 2 tablespoons of freshly squeezed organic lime juice, and chill covered for 1 hours before serving with fresh baked tortillas (made by spreading a little organic coconut oil on each one and baking in the oven on a baking tray lined with parchment paper at 350 degrees.)
In the end, I used the food processor for a few seconds to finely chop and mix the salsa which looked like the second photo (below). I served the salsa fresco and the queso funindo together with the broken up baked tortillas for a delicious light meal for two! Recommended Beverage: Frozen raspberry margarita (pictured below in the queso funindo recipe- email me for the recipe)

Tequila-spiked queso Funindo is a recipe I stumbled upon and I gave my own personal twist to by making it with sauteed organic onions, Arabic green mild chilies (pictured in photo below), pure *agave  Mexican tequila and a blend of shredded Manchego and Quebec fresh cheese instead of the traditionally used Monterrey Jack. Even though Mexico is out of the World Cup for 2010 I still love them and this meal is in salute of them and their passion and energy!

Step 1: Chop 1/4-1/3 cup of organic onion and some green chili peppers, and orange and yellow pepper if you have it, and saute in some olive oil until soft. Take off heat, add 1/4 cup agave tequila, then return to heat, and simmer over high heat until almost all of the liquid has burned off (should take 1-2 minutes only). Remove from burner and add to a 2-cup oven proof dish.

Step 2: Add shredded Manchego and fresh Quebec cheeses and heat, uncovered until cheese is melted and bubbling slightly. Remove from oven cool for a few minutes, and serve with fresh baked tortillas and the salsa fresco. Bon provecho!