Jalapeno cheese dip
1
Roberto Caruso
Ingredients
1 cup white vinegar
1 tsp kosher salt
1/4 tsp granulated sugar
2 jalapenos, seeded and chopped
1 cup packed grated carrots, about 1 to 2 carrots
FOR JALAPENO CHEESE DIP
1/2 cup mayonnaise
1/4 cup Jalapeno Tabasco sauce
1 cup grated parmesan
Instructions
To make Jalapeno hot sauce: Combine vinegar with 1 tbsp water, salt and sugar in a wide, shallow saucepan. Set over high. When it comes to a boil, add chilies and carrots. Reduce heat to medium and gently boil, partially covered, until carrot is tender, 4 min. Remove from heat.
Pour carrot mixture into a blender. Cover lid with a kitchen towel and purée for at least 2 min. Scrape hot sauce into a jar. Let cool, then cover with lid and refrigerate up to 1 month. Shake before serving.
To make Jalapeno cheese dip: Stir 1/2 cup mayonnaise with 1/4 cup Jalapeno Hot Sauce and 1 cup grated parmesan in a microwave-safe bowl. Heat in microwave for 30 sec. Stir and serve warm.
