Queso Fresco and Watercress Salsa
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This Queso Fresco Watercress Salsa is hearty, flavorful and so delicious
Fresh ingredients with bold flavors is always a must when it comes to Mexican cuisine. This recipe of queso fresco and watercress salsa does just that. It’s a tantalizing recipe that celebrates the essence of Mexican flavors while spotlighting the often-overlooked gem of greens – watercress.
This queso fresco and watercress salsa is a medley of three types of roasted chiles, tomatoes, and tomatillos, heightened by the peppery crunch of watercress. To start, roast jalapeños, Serrano peppers, poblano chile strips, Roma tomatoes, and tomatillos until charred, releasing their smoky essence. That’s where all the flavor comes from! Then, pulse these roasted delights into a chunky consistency with fresh onion and garlic cloves. Don’t’ forget to season with garlic salt and dried oregano. When cooking all these ingredients, introduce chopped watercress and cubes of creamy queso fresco, elevating the salsa to new heights of flavor, texture and nutrition.
Watercress is a powerhouse of nutrients packed into delicate, peppery leaves. Rich in vitamins A, C, and K, as well as iron and calcium, watercress offers a burst of freshness and health benefits to any dish. Its distinct peppery flavor adds depth to the salsa, balancing the heat of the roasted peppers with a refreshing bite.
Once the salsa is cooked through and the queso fresco has softened, spoon it generously into warm corn tortillas for a mouthwatering taco experience. Each bite bursts with the smoky warmth of roasted vegetables, the creamy richness of queso fresco, and the invigorating flavor of watercress. Whether served as a snack, appetizer, or main course, this queso fresco and watercress salsa promises to delight the senses and nourish the body.
Related Recipe: Chicken Tostadas with Watercress
In the world of culinary exploration, it’s often the simplest ingredients that surprise us the most. With this queso fresco and watercress salsa, I invite you to embark on a journey of flavor discovery, celebrating the vibrant essence of Mexican cuisine while honoring the unsung hero – watercress. Let this recipe ignite your passion for fresh, bold flavors and inspire your culinary creativity.
Click HERE for more watercress recipes!
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Queso Fresco and Watercress Salsa
Description
Hearty, flavorful, spicy and oh so good for you with the addition of watercress! This salsa can be enjoyed as a topping or as a meal wrapped in a corn tortilla.
Ingredients
2 jalapeño chiles
1 serrano chile
6 Roma tomatoes
2 tomatillos
3/4 piece white onion, divided
2 garlic cloves
1 ½ teaspoons garlic salt
1 teaspoon dried oregano
1 tablespoon cooking oil
2 poblano chiles, roasted, peeled and sliced in strips
1 bunch B&W Watercress, chopped
1 (10 ounce) package queso fresco, sliced in cubes
Warm corn tortillas for serving
Instructions
Place jalapeños, serrano, tomatoes and tomatillos on a comal or skillet over medium heat. Roast, turning frequently with tongs, until char spots appear on all sides; about 10 minutes.
Place ¼ piece onion, garlic cloves, roasted chiles, tomatoes, tomatillos, garlic salt and oregano in a food processor or blender. Pulse 3-4 times for a chunky consistency. Set aside.
Slice remaining piece of onion. Heat oil in a large sauté pan over medium heat. Add onion slices and stir until tender; about 3 minutes. Add roasted poblano strips and cook for 2 minutes. Pour in chunky salsa, bring to a boil and continue cooking for 5 minutes. Stir in watercress, add queso fresco and turn off heat.
Serve as a side to breakfast eggs or wrapped up in a corn tortilla as a taco.
