2 Mucci Farms Hot Shot Peppers
1 tbsp oil
1 onion, diced
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp salt
¼ tsp cumin
250g shredded orange old cheddar
250g queso fresco, crumbled
354ml can evaporated milk
250g cream cheese
2 Mucci Farms Roma Tomatoes, diced and divided
3 tbsp chopped cilantro
Tortilla chips
With gloved hands, cut and remove core and seeds from hot peppers and mince.
Heat oil in a large sauce pan over medium-high heat. Add onion and garlic and cook for 2 to 3 minutes or until softened. Stir in minced hot peppers, smoked paprika, salt, and cumin, cook for 1 minute.
Add cheddar, queso and milk. Whisk frequently until cheese has melted and smooth (for a completely smooth consistency, blend with an immersion blender if desired). Whisk in cream cheese. Stir in tomatoes and cilantro, reserving 1 tbsp tomato for topping.
Ladle dip into serving bowl and garnish with reserved tomato, cilantro leaves, and slicedhot pencil peppers, if desired.
Serve hot with tortilla chips.
Tip: Certain hot peppers are significantly spicier than others. For a medium spicy dip use one pencil pepper, and one scorpion or ghost pepper. Refer to Scoville scale for references on spiciness for each pepper.
