John Myers
Ingredients for 4 servings:
- 4 slices of processed cheese
- 100 g Cheddar cheese, aged
- 1 tbsp mayonnaise
- 1 tsp chili sauce (hot sauce)
- 1 tbsp chili pepper(s) (jalapenos), pickled
- 100 ml milk
- n. B. Salt
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 minute; Total time approx. 46 minutes
Cut the cheddar cheese into small cubes, tear the processed cheese (needed because of the melting salts and emulsifiers!) into small pieces. Place it in a small glass bowl, add the mayonnaise (not absolutely necessary, but tastes better) and hot sauce (use the hottest you can find, nothing bland like Tabasco – fresh chili is an alternative). Then pour in the milk and put the whole thing in the microwave. Heat briefly (!) on high, stir, heat briefly, stir, … until you have a creamy, homogenous sauce. Caution: Don’t let it get too hot! When warm, the sauce will still be quite liquid – as it cools, it will become considerably more viscous. If it’s too thick, simply reheat and stir in the milk; if it’s too thin, add more cheese. Once cooled, stir in the very finely chopped pickled jalapeños. Don’t worry about the heat; the fat in the sauce dilutes the capsaicin quite well. The sauce goes perfectly with burgers or as a dip for tortilla chips when warmed up. It will keep for a few days in the refrigerator (covered with plastic wrap).
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