Fermented chilli queso dip

Instructions

1. Step 1

   Make the cheese sauce by placing the milk into a saucepan to warm through fairly gently - don’t let it boil

2. Step 2

   In a separate saucepan over medium heat, melt the butter. Add the flour, whisking to combine and make a roux. Continue to cook for a few minutes, whisking all the time to ensure it doesn’t stick and burn

3. Step 3

   Gradually add the warm milk a ladleful at a time, whisking to ensure it’s incorporated before adding the next. Once all the milk is added, reduce the heat to low

4. Step 4

   Add the cheeses and allow them to melt, whisking. Add a good dash of the lacto-fermented hot sauce and season with salt and pepper. Cover and set aside

5. Step 5

   In a separate frying pan or skillet, add a small dash of oil and soften the onion until translucent

6. Step 6

   Add the onions to the cheese sauce along with the jalapeños

7. Step 7

   Transfer the sauce to a shallow, wide serving dish and top with the diced tomato, fresh green chilli and coriander, along with an extra swirl of hot sauce. Serve with tortilla chips