Jalapeno cheese dip
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* PLUS Roberto Caruso
, seeded and chopped
, about 1 to 2 carrots
FOR JALAPENO CHEESE DIP
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.