Chevre Dip
Salsa Fresca

A warm goat cheese appetizer layered over smoky roasted salsa fresca. Perfect for entertaining and always one of the first dishes to disappear.

Ingredients

• 1 1/2 pounds ripe tomatoes, preferably plum
• 2–3 fresh jalapeño chiles, stemmed
• 1/2 Vidalia onion, sliced 1/4 inch thick
• 4 garlic cloves, peeled
• 1 generous tsp salt
• 1/4 tsp pepper
• 2 tbsp cider vinegar
• 1 tbsp Tabasco sauce
• 1/4 cup chopped fresh scallions
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• 4 tbsp chili powder
• 2 tbsp cumin powder
• 2 tbsp balsamic vinegar
• 10 oz mild fresh chevre
• 1 bag purple tortilla chips

Now Cook

1. Heat the broiler. Lay the whole tomatoes and jalapeños on a broiler pan or baking sheet.
2. Set the pan about 4 inches below the broiler and broil for about 6 minutes, until darkly roasted and blackened in spots on one side.
3. Using tongs, flip the tomatoes and chiles and roast the other side for another 6 minutes. Set aside to cool.
4. Turn the oven down to 425°F.
5. Separate the onion into rings. On a baking sheet, combine the onion and garlic.
6. Roast the onion and garlic, stirring every few minutes, until the onions are browned and wilted and the garlic is soft, about 15 minutes total. Cool to room temperature.
7. In a food processor, pulse the jalapeños, onion and garlic until moderately finely chopped.
8. Scoop the mixture into a large bowl.
9. Without washing the processor, coarsely puree the tomatoes with their juices and add them to the bowl.
10. Stir in the cilantro, scallions, lime juice, cider vinegar, Tabasco, chili powder, cumin and balsamic vinegar.
11. Taste and adjust with salt, pepper, chili powder and cumin. The salsa should be a little feisty.
12. Cut the chevre into 3/4-inch rounds and arrange on a baking sheet.
13. Just before serving, broil the chevre about 6 inches from the heat until warm and lightly browned.
14. Spoon the salsa into a serving dish, place the warm chevre on top and serve with purple tortilla chips.