Mike says this dip is "so salty it's inedible." I say it is "refreshing and unexpected." Usually people are disguising hurt feelings when they cheerfully say, "well, that's more for me, then!", but I really mean it. More semi-dry salsa, please. Mmmm. We'll be seeing this one again, perhaps with a squeeze of lime.
This is what you need to make it:
Per RecipeZaar, with a little "oops, we're out of that" tweaking, that's two (instead of three) Anaheim peppers, a chunk of Cotija cheese, two (or three, if you like) Roma tomatoes (I took a pic of the FDA approval sticker, but I'm too lazy to share), an onion, and some cilantro.
And this is how it looks when done:
Ta da. The end.
Seriously. Chop what can be chopped. Crumble what can be crumbled. Mix together. Eat for the next five days. Happily.
When "salsa" is almost gone, go see Weird Al. Sit in the front row. Have fun.
Note: Weird Al is optional and should be applied to taste.
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