I have a salsa problem. Ever since making my own salsa with my garden tomatoes last year I have been ruined for store-bought salsa. I have tried several varieties now and found nothing that even comes close. The Pioneer Woman’s recipe is nice, but one of the ingredients I can’t find here and so it needs a little tweaking and I just haven’t found the right tweaks yet.
So it was that an unknown event occurred in my house a few weeks ago – we were out of salsa.
And I had a half a bag of my favourite nacho chips, black beans, green pepper, fresh onions from the garden and white cheddar ready to go. But no salsa. I know from experience that nachos just aren’t the same without the salsa, it’s just too dry.
And then inspiration hit. What if I made a spicy cheddar sauce to pour over the chips and beans and veggies?
And so….. Jalapeno Cheese Sauce was born.
- 2 Tbsp. Butter
- 2 Tbsp flour
- 1.5 – 2 cups milk
- about 1 cup cheese, grated (I used an old white cheddar)
- 1/2 – 1 jalapeno, chopped finely
- about half a green pepper, chopped finely
In a medium-sized pot melt the butter over medium heat. Add peppers and stir until slightly soft. Whisk in the flour. Slowly pour in 1.5 cups of milk, whisking the entire time. Continue to cook, stirring often, until the sauce bubbles and thickens. Remove from the heat and stir in the cheddar. If the sauce is too thick, pour in more milk until the desired consistency is reached.
If you know of a great salsa recipe using canned tomatoes I would be happy to hear about it. (I need something to tide me over until our tomatoes start to grow!)