Jalapeno cheddar sauce
No container
Ingredients
400
g
Condensed milk (8%)
350
g
White aged cheddar
15
g
Sodium citrate
2
Spring onions
4
Cloves of garlic
25
g
Pickled jalapenos
135
g
Tomato
25
g
Coriander / Cilantro
50
g
Water
Steps
1
Fry onions, garlic and jalapenos in a bit of butter for a few minutes until softened. Add milk, water and sodium citrate and bring to a boil. Turn off heat, add cheese in batches and stir in until melted. Add tomatoes and coriander, add salt to taste (depends a lot on saltiness of cheese used).
Let cool to room temperature.