Jalapeno cheese dip

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* PLUS Roberto Caruso
Jalapeno cheese dip

Roberto Caruso


  • 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


  • 1/2 cup mayonnaise
  • 1/4 cup Jalapeno Tabasco sauce
  • 1 cup grated parmesan


  • 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.