Saturday, July 21, 2007
Sticky, sweet, cheesy, hot… sauce? Dip? Who cares. This is delicious. I had it for lunch today with day old bread chucks and sliced tomatoes on the side. I hear it’s like sex over tamales. Go for it. Make it your own.
1 lb poblano peppers (jalapenos okay too)
14 oz can sweet condensed milk
1lb jack cheese
salt to taste
Fire roast peppers. Discard skins, stems, and seeds. Blend with condensed milk. Put mixture in a sauce pan over low heat. Add in cheese and until fully melted. Salt to taste.
*Note: if you can cook, I suggest finding the correct quantities of each ingredient instinctually based on how hot your peppers are and how sweet you need it to be.