Roasting Red Peppers (or buy a jar of roasted red peppers)

• Roast red pepper in a preheated 450º F oven by cutting in half and placing cut side down on a parchment-covered oven proof dish.
• Cook for around 20-25 minutes until wrinkled and charred.
• Remove from oven and cover with a clean kitchen towel or an upside down mixing bowl or place the peppers in a paper bag. The peppers will steam as they cool down which will loosen the skin.
• Remove the skin, membranes and seeds. Set aside.

  *You can save the remaining roasted pepper in the fridge or freezer for your next batch of queso!
• Add all the ingredients into a high-speed blender except for the salsa and hot pepper flakes. Blend until smooth.
• INGREDIENT SUBS

  Sub any acid for the jalapeno juice (lemon juice, apple cider vinegar, etc).

  Sub 1-2 tsp smoked paprika for chili in adobo (or any smoky spice or sauce you have on hand).
• *If you do not have a high-speed blender, soak the cashews for a couple hours, drain and rinse. Then follow the rest of the recipe.
• Pour blender ingredients into a saucepan and heat over medium heat - stirring constantly until thickened (4 or 5 minutes).
• Remove from heat and stir in the salsa or green chillies and hot pepper flakes (if using). Voila!